Simple Green Beans and Carrots with Butter
Simple Green Beans and Carrots with Butter are the absolute best and easiest side dish for your garden green beans! Blanched in salted water and topped with melting butter, the veggies are perfectly al dente, tender but never mushy!
Servings: 4
Calories: 86kcal
Ingredients
- 3 carrots
- 2 to 3 cups green beans
- 1 teaspoon kosher salt
- 2 Tablespoons butter
Instructions
- Wash and trim the stem ends off the green beans. Peel and slice carrots into rounds.
- Add carrots to a pot of cold water. Cook over high heat for 15 minutes. Set a timer so you don't overcook the vegetables!
- Add the salt and the green beans to the boiling water. Cook 3 more minutes.
- Drain the veggies together in a strainer and add to a serving dish.
- Dot the top with butter to melt and serve!
Notes
- Green Beans - Use seasonal fresh, small tender green beans. Store-bought green beans in the winter are not very good and will need to cook a few minutes longer. Green beans could be chopped or left whole.
- Frozen green beans can be used, just cook 1 to 2 minutes instead of 3.
- Adjust amounts of veggies up or down to feed any amount of people.
- Make Ahead - This dish can be made ahead, covered with foil and taken to a party to keep warm in the oven. Or it can be made a day in advance and refrigerated. Dot with butter, cover with foil, and rewarm in the oven.
Nutrition
Calories: 86kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 661mg | Potassium: 264mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8197IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg