Easy Sautéed Carrots and Green Beans

Fresh carrots and green beans blanched to preserve their vibrant color and texture then sautéed in garlic and onion flavors for a healthy, low calorie side dish that takes only 15 minutes and is only 115 calories per serving!

Why Make This Recipe?

• As the name implies, this recipe is easy! It's done in just 15 minutes and requires very minimal prep work (none if you buy pre-washed and trimmed veggies!)
• These sautéed carrots and green beans are healthy and low in calories. They require no butter, very little oil, and a little seasoning is all you need to make this delicious side dish!
• This recipe is versatile. It makes for a quick and simple weeknight dinner side but is also fancy enough to be served on the Easter or Thanksgiving dinner table!

Ingredient Notes

• I used about 10-12 carrots for this recipe, but you can use as many as you'd like and adjust the seasoning amounts as needed. Any type of carrots will work, but I prefer using these little gourmet carrots from BJ's Wholesale Club because they're already washed and trimmed and they look adorable!
• You will also need about ½ lb of fresh green beans, trimmed.
• I kept it simple with this recipe and just used 2 teaspoon each of garlic and onion powder, plus fresh pepper to taste. Feel free to get creative with your seasonings or use more or less, depending on your preference!
• Finally, you'll need a smidge (1 Tbsp) of olive oil for sautéing.

For tips on choosing and storing the produce items used in this recipe, check out my Monthly Seasonal Produce Guides! (These also include multiple recipe ideas from fellow bloggers if you need some ideas for any leftover ingredients! 🙂 )

Step by Step Photos

1. First, bring a large pot of water to a boil, then add 10-12 carrots and cook for about 4 minutes.
2. Add in ½ lb of green beans and boil for an additional 3-4 minutes.
3. Remove the pot from heat and drain, then put the carrots and green beans in an ice bath to stop the cooking process and preserve their color and texture.
4. Next, heat a pan over medium heat with 1 tablespoon olive oil and toss in the carrots and green beans. Sprinkle with 2 teaspoon garlic powder, 2 teaspoon onion power, and fresh black pepper to taste. Toss well and allow to sauté for 2 minutes. Serve immediately and enjoy!

FAQs and Expert Tips

• Shopping:  You will definitely want fresh carrots and green beans for this recipe! When I have a busy week, I prefer to use pre-washed and trimmed vegetables to save time.
• Substitutions: You can make this recipe with all carrots or green beans if you'd like. Also, feel free to get creative with the seasonings! Carrots and green beans are a great blank slate for any of your favorite flavors!
• Prep: No prep work is required other than washing, peeling and trimming the veggies.
• Cooking: Blanching the vegetables first not only saves time on sautéing but also stops enzyme actions that cause loss of flavor, vitamins, color and texture.
• Storage: Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days.
• Freezing: If you plan to freeze your carrots and green beans for later, I'd recommend freezing them after blanching. That way you can just grab them out of the freezer and sauté them when ready to eat! (Meal prepping PRO TIP: you can do this with all kinds of vegetables to make weeknight dinners a breeze!)
• Reheating:
  • If fresh: Reheating refrigerated leftovers is simple. You can either sauté them over medium heat with a little olive oil or place them on a baking sheet, drizzle with oil, and bake at 450 degrees F for about 5-10 minutes.
  • If frozen: You can use the same directions as if they were fresh, but simply add a few extra minutes to warm through. (I avoid defrosting first because this affects the texture of the veggies.)

Related Recipes

• Honey Balsamic Roasted Carrots
• Brie and Caramelized Onion Stuffed Chicken
• Balsamic Roasted Brussels Sprouts, Carrots and Dried Cranberries
• Easy Roasted Asparagus

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂

Easy Sautéed Carrots and Green Beans

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• Author: Cuts and Crumbles
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Category: Side Dish
• Method: Blanched, Sautéed
• Cuisine: American
• Diet: Low Calorie

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Description

Fresh carrots and green beans blanched to preserve their vibrant color and texture then sautéed in garlic and onion flavors for a healthy, low calorie side dish that takes only 15 minutes and is only 115 calories per serving!

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Ingredients

Units USM Scale 1x2x3x

• 10-12 carrots
• ½ lb fresh green beans
• 1 Tbsp olive oil
• 2 tsp garlic powder
• 2 tsp onion powder
• Fresh pepper, to taste

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Instructions

1. First, bring a large pot of water to a boil, then add 10-12 carrots and cook for about 4 minutes.
2. Add in ½ lb of green beans and boil for an additional 3-4 minutes. 
3. Remove the pot from heat and drain, then put the carrots and green beans in an ice bath to stop the cooking process and preserve their color and texture. 
4. Next, heat a pan over medium heat with 1 tablespoon olive oil and toss in the carrots and green beans. Sprinkle with 2 teaspoon garlic powder, 2 teaspoon onion power, and fresh black pepper to taste. Toss well and allow to sauté for 2 minutes. Serve immediately and enjoy!

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Notes

• Shopping:  You will definitely want fresh carrots and green beans for this recipe! When I have a busy week, I prefer to use pre-washed and trimmed vegetables to save time.
• Substitutions: You can make this recipe with all carrots or green beans if you'd like. Also, feel free to get creative with the seasonings! Carrots and green beans are a great blank slate for any of your favorite flavors! 
• Prep: No prep work is required other than washing, peeling and trimming the veggies. 
• Cooking: Blanching the vegetables first not only saves time on sautéing but also stops enzyme actions that cause loss of flavor, vitamins, color and texture. 
• Storage: Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days. 
• Freezing: If you plan to freeze your carrots and green beans for later, I'd recommend freezing them after blanching. That way you can just grab them out of the freezer and sauté them when ready to eat! (Meal prepping PRO TIP: you can do this with all kinds of vegetables to make weeknight dinners a breeze!) 
• Reheating: If fresh: Reheating refrigerated leftovers is simple. You can either sauté them over medium heat with a little olive oil or place them on a baking sheet, drizzle with oil, and bake at 450 degrees F for about 5-10 minutes. If frozen: you can use the same directions as if they were fresh, but simply add a few extra minutes to warm through. (I avoid defrosting first because this affects the texture of the veggies.) 

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