Why do I have to boil the vegetables before sautéing?

Blanching the vegetables prior to sautéing them not only saves time on sautéing but also stops enzyme actions that cause loss of flavor, vitamins, color and texture.

Can I make these in advance?

I recommend eating these fresh as the quality, texture and flavor will diminish over time. However, if you'd like to do some prep work in advance, blanching is an excellent way to meal prep vegetables! You can blanche the carrots and greens then either refrigerate ( for up to 5 days ) or freeze ( for up to 1 year ). Then simply season and sauté when you're ready to eat!

Easy Sautéed Carrots and Green Beans

Name: Easy Sautéed Carrots and Green Beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 10-12 carrots; 1/2 lb fresh green beans; 1 Tbsp olive oil; 2 tsp garlic powder; 2 tsp onion powder; Fresh pepper, to taste

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!

Ingredients

Units Scale

10-12 carrots
1/2 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

First, bring a large pot of water to a boil, then add 10-12 carrots and cook for about 4 minutes.
Add in 1/2 lb of green beans and boil for an additional 3-4 minutes.
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.
Next, heat a pan over medium heat with 1 Tbsp olive oil and toss in the carrots and green beans. Sprinkle with 2 tsp garlic powder, 2 tsp onion power, and fresh black pepper to taste. Toss well and allow to sauté for 2 minutes. Serve immediately and enjoy!

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.)