This is a recipe for sautéed vegetables, guys. I’m not going to insult your intelligence by pretending I’m super jacked about this dish. They’re veggies, they’re tasty, they’re healthy, they’re a perfect complement to fancier dishes such as the brie and caramelized onion stuffed chicken, but they’re still just some cooked up green beans and carrots!
Don’t get me wrong, I love green beans and carrots. But let’s not sit here and pretend our mouths are watering for some cooked veggies. Amiright? But sometimes we all need some new seasoning ideas for our veggies which is why I’m sharing this today!
Back in the day I used to make veggies like this:
I had no sense of seasoning. No sense of sautéing. No appreciation for the flavor party that combining different seasonings can throw. If I wanted to get fancy I’d add in butter or cheese. AKA unnecessary calories. (Except cheese, cheese is almost always necessary.)
I still have a lot to learn about veggie prep but I have a new found obsession with seasonings. Not only for veggies but also for meats! Lots of flavor, not a lot of calories. No butter needed! 🙂
EASY SAUTÉED CARROTS AND GREEN BEANS
87 calories per serving
1 SP per serving
I recently had dinner at Bricco restaurant and ordered a sirloin steak that came with french style green beans. Alright…to be real I mainly ordered this entree because I wanted to try the bacon and gouda croquette, but surprisingly the green beans ended up being the star of the dish. Maybe it was the Flirtini talking, but they were the best green beans I have ever had!
I loved that they weren’t trimmed and I wanted to make my next batch the same way! And by the way, after tons of research, I still don’t really know what “french style green beans” truly means. Is it the fact that they’re not trimmed? Is it a method of preparation? If you know can you please tell me?! This is a green bean mystery that must be solved for me to sleep properly at night!
Anyway, I had some small carrots leftover from my zucchini hummus veggie rolls, and wanted to throw those in too. I ended up loving the carrots even moreso than the green beans! Maybe my brain has a green bean block until we figure out what french style is…
Alright, alright, alright….let’s cook some veggies.
Start by bringing a large pot of water to a boil and then adding the carrots. Cook for about 4 minutes and then add in the green beans. You can leave the veggies untrimmed or you can trim them. It’s your kitchen, sir or ma’am, do as you please!
Boil the green beans for an additional 3-4 minutes. I prefer mine to stay crisp and bright green but you can cook them longer if you want. Just keep in mind that the longer the beans cook, the softer the carrots are getting too. 🙂
Remove veggies from heat and drain, then let them soak in an ice bath to stop the cooking process.
Heat a sauce pan over medium heat with olive oil and toss in the carrots and green beans. Sprinkle with 2 tsp of garlic powder and onion powder, as well as pepper to taste.
Mix well and allow to sauté for 2 minutes. Serve immediately!Print
Simple, flavorful, vegetable side dish for a healthy addition to any dinner! Only 87 calories per serving! (1 SP)
- 1/2 lb fresh green beans, untrimmed
- 6 small carrots with tops trimmed off
- 1/2 Tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- Fresh pepper, to taste
- Bring a large pot of water to a boil, then add carrots and cook for about 4 minutes.
- Add in green beans, boil for an additional 3-4 minutes. Green beans should remain crisp and bright green in color.
- Remove from heat and drain, then soak veggies in ice bath.
- Heat a pan over medium heat with olive oil.
- Toss in carrots and green beans.
- Sprinkle with garlic powder, onion power, and pepper to taste.
- Mix well and allow to sauté for 2 minutes.
- Serve immediately. Enjoy!
1 SP per serving
- Serving Size: 3 servings
- Calories: 87
- Sugar: 5.8 g
- Sodium: 60.2 mg
- Fat: 2.7 g
- Saturated Fat: 0.4 g
- Carbohydrates: 15.5 g
- Fiber: 5.2 g
- Protein: 2.6 g
- Cholesterol: 0 mg
**Recipe adapted from The Little Kitchen
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!