Sautéed Green Beans and Carrot Medley with Buttery Almonds
Elevate your holiday table with this vibrant and flavorful sautéed green beans and carrot medley. The dish features tender, crisp-tender green beans and bright orange carrot sticks, beautifully colored to complement any festive meal. It's a breeze to whip up, making it an ideal side dish for gatherings or family dinners. You can prepare the beans and carrots in advance—boiling them hours ahead and chilling them in ice water keeps them fresh and ready for the quick sauté. The finished dish is enhanced with a luscious buttery drizzle and, for an added crunch, toasted almonds or peanuts (if desired). Sure to be a hit, this healthy vegetable dish is not only delicious but also delightful to the eye!
6-8
Servings
N/A
Calories
7
Ingredients
Ingredients
Green beans
2 lbs (Ends trimmed)
Carrots
10 ounces (Peeled and cut into matchstick strips)
Butter
3-4 tablespoons (Unsalted)
Olive oil
2-3 tablespoons
Salt
to taste
Black pepper
to taste
Chopped nuts
optional (Sliced toasted almonds or peanuts)
Instructions
1
Fill a large pot with water and add a generous pinch of salt. Bring it to a boil.
2
Once boiling, add the green beans and cook for about 5-6 minutes until they are crisp-tender. Use a slotted spoon to transfer them to a bowl filled with ice water to stop the cooking process. Do not discard the boiling water.
3
In the same boiling water, add the cut carrot sticks and cook for about 1 minute until they are also crisp-tender. Transfer them to the ice water with the green beans.
4
Once the beans and carrots are cool, remove them from the ice water and place them on a paper towel to dry thoroughly.
5
At this stage, you can refrigerate the prepared vegetables until you are ready to sauté them.
6
In a large skillet or medium pot, melt the butter along with the olive oil over medium heat.
7
Add the drained green beans and carrot sticks to the skillet. Toss gently and sauté for about 2 minutes, until heated through.
8
Season with salt and freshly cracked black pepper to taste.
9
Transfer the sautéed vegetables to a large serving bowl and sprinkle with your choice of chopped nuts for an extra crunch before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Sautéed Green Beans and Carrot Medley?
It is a vibrant and healthy vegetable side dish featuring crisp-tender green beans and carrot matchsticks sautéed in butter and olive oil.
How many servings does this recipe provide?
The recipe makes approximately 6 to 8 servings.
How long should I boil the green beans?
The green beans should be boiled for about 5-6 minutes until they are crisp-tender.
How long do the carrots need to boil?
The carrot matchsticks only need to boil for about 1 minute.
Why should I put the vegetables in ice water?
The ice water bath stops the cooking process immediately, preserving the bright colors and crisp-tender texture.
Can I prepare this dish in advance?
Yes, you can boil and chill the vegetables hours ahead of time and store them in the refrigerator until you are ready to sauté.
What type of nuts are recommended for the topping?
The recipe suggests using sliced toasted almonds or peanuts for an extra crunch.
Is this recipe vegetarian?
Yes, this dish is vegetarian.
How should the carrots be prepared?
The carrots should be peeled and cut into matchstick strips.
How do I prepare the green beans?
The ends of the green beans should be trimmed before cooking.
What fat is used for sautéing the vegetables?
A combination of unsalted butter and olive oil is used.
How long does the final sautéing step take?
The vegetables only need to be sautéed for about 2 minutes to heat them through.
Should I discard the boiling water after cooking the beans?
No, you should use the same boiling water to cook the carrots right after the beans are removed.
What is the total number of ingredients?
There are 7 main ingredients: green beans, carrots, butter, olive oil, salt, black pepper, and optional nuts.
How much green beans are needed for this recipe?
You will need 2 lbs of green beans.
What is the recommended weight for the carrots?
The recipe calls for 10 ounces of carrots.
What heat setting should I use for the skillet?
The butter and oil should be melted over medium heat.
When should the nuts be added to the dish?
Sprinkle the chopped nuts over the vegetables just before serving to maintain their crunch.
What kind of butter is best to use?
The recipe recommends using 3-4 tablespoons of unsalted butter.
Can I use peanuts instead of almonds?
Yes, peanuts are listed as a suitable alternative for the nut topping.
Why do I need to dry the vegetables with a paper towel?
Drying the vegetables thoroughly ensures they sauté properly in the butter and oil rather than steaming from excess water.
What seasonings are used in this medley?
The dish is seasoned simply with salt and freshly cracked black pepper to taste.
Is this dish suitable for holiday meals?
Yes, it is specifically described as an ideal and elegant side dish for holiday gatherings and festive meals.
How much olive oil is required?
The recipe uses 2-3 tablespoons of olive oil.
What texture should the vegetables have?
They should be crisp-tender, meaning they are cooked through but still have a slight bite.
Do I need to salt the boiling water?
Yes, you should add a generous pinch of salt to the large pot of water before boiling.
Can I skip the boiling step and just sauté?
Parboiling ensures the vegetables are evenly cooked and tender; skipping it may result in uneven texture or require a much longer sauté time.
What type of pepper is recommended?
Freshly cracked black pepper is recommended for the best flavor.
Is the nut topping mandatory?
No, the chopped nuts are optional, though they add a nice textural contrast.
What makes this dish visually appealing?
The combination of vibrant green beans and bright orange carrots creates a beautiful color contrast on the plate.