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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (117g) Recipe makes 4 servings |
||
| Calories 64 | ||
| Calories from Fat 27 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.0g | 4% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 49mg | 2% | |
| Potassium 275mg | 7% | |
| Total Carbohydrate 9.0g | 3% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 2.7g | ||
| Protein 1.8g | 3% | |
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Green Beans and Carrots Sauteed in Butter and Garlic
By: Gingernut
Jan 11, 2007
This is a simple way to prepare your veggies, but it looks really pretty and tastes delicious. The good thing about this technique is you can steam them ahead of time, and then sauté them at the last minute so you have a hot side dish ready with the rest of your meal.
SERVES 4
Ingredients
- 300 g fresh green beans (2 nice handfuls)
- 2 large carrots
- 3 teaspoons butter, to taste
- 1 teaspoon minced garlic
- salt and pepper, to taste
Directions
1
Trim green beans and cut carrot into sticks that are similar in size to the green beans.2
Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.3
Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.4
Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.5
Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.6
Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.7
Season with salt and pepper, if desired.
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- Course > Side Dishes
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- Cuisine > North American
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Featured Reviews for This Recipe
From: flower7
On May 31, 2008
This was good and super easy. I microwaved the beans & carrots for the same length of time (5 min.) but should have done the beans for longer - I like my beans cooked more. The carrots were perfect though! I will do this again but start the beans for 5 minutes then add the carrots for 5 minutes. Thanks for the recipe!
From: ImACookingDiva
On May 29, 2008
These were really good along with garlic mashed potatoes and meatloaf. Loved the garlic with the veggies! I cooked just until al dente then sprinkled with a little balsamic vinegar. Yum!
From: Pam-I-Am
On Jun 4, 2007
Delicious! I love fresh green beans that are cooked, but still crisp. I also love garlic with green beans. Very easy recipe - almost as easy as opening a can, only better!
From: Potluck
On Apr 23, 2007
I made this last night. It was so fast and easy and tasted great. I like to under cook to tender crisp and this recipe works for me. My dinner looked beautiful with this spash of color. I made chicken bombay #152284 and rice pilaf#25087 all went well together.Don't forget dessert #37084 chocolate cherry cake.Yummy....Thank U for this recipe..
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