Easy and Delicious Herbed Green Beans and Carrots

These Green Beans and Carrots are coated in a delicious herbed butter and broth mixture and topped with fresh chives. This is perfect for your Easter side dishes and comes together in just 20 minutes! 

The color of this dish alone is enough to want to enjoy it for Easter, or any holiday really!

The green beans stay slightly crisp through cooking and are complimented by the sweetness of carrots and a delicious butter herb sauce making it a stunning dish with little effort.

Bonus points for easily being able to adjust the ingredients based on the number of people you are serving!

For this recipe you will need: green beans, carrots, chicken broth, butter, garlic powder, parsley, fennel seed, sugar, white wine vinegar, salt and pepper. 

Green beans and carrots scream spring

Spring is all about bright, vibrant and fresh ingredients in our home and this dish is no exception to that!

I don’t know what it is but as soon as the sun starts shining more and the days began to last longer I find myself reaching for more vegetables in my daily meals, and I know I’m not alone.

Now we still eat carrots through the winter, I mean they are such a fridge happy food in that they last for a long time compared to other veg, but when cooked with the green beans and tossed in this fresh herb butter mixture they become a thing of magic.

I wanted to create an easy side dish to serve for our upcoming Easter meals and I knew that my Glazed Carrots were a good option but I wanted something more, something a little extra!

Personally I love green beans any way you can cook em so coming up with something different was easy for me, I could cook them in my sleep and still come up with something different every time (ha!).

Now the sauce was a different story, this was a little trickier as I wanted to make sure it had a nice balance of herbs but not too much so that it would overpower the delicious freshness of the vegetables.

So come along with me while I show you how to make this show stopping Easter side dish that you will want to serve all year round.

Be sure to PIN these Green Beans and Carrots so you have the recipe on hand for later!

Green Beans FAQ

Green beans, while delicious, can be tricky to pick out at the store and cook properly at home if you aren’t sure what to look for.

Below we answer some of the most common questions you may have about these vitamin packed veggies!

How can you tell if green beans are bad?

There are a few things you want to look for when you are picking your beans out at the grocery store.

First of all, the most obvious, is moldy or slimy beans…steer clear of those guys! You always want to look for any dark brown spots and limp/soft ones.

An easy way to check if your green beans are fresh at the store is to quickly try snapping the ends off of a couple. If they pinch off easily and with a “crisp” sound you are good to go!

How long do fresh green beans last?

Like with any fresh vegetable it depends on how fresh they were when you bought them and whether or not you are storing them correctly once home.

Green beans should not be wet when put in the crisper (wait to wash them until you are planning on using them) and if you notice they have excess moisture from the grocery store I suggest sticking a piece of paper towel in with them to soak it up (toss once wet).

If they are stored in your crisper and kept in the produce bag you should expect a fresh green bean to last at least 5 days and up to 7.

Why are my green beans rubbery?

The most common reason for your beans being rubbery is that they are under cooked. If you don’t cook the bean long enough it will be a bendy mess rather than having a nice crisp bite.

On the opposite end if you cook your beans too long they become mush. You want to make sure you cook your beans long enough for their color to change from a bright green to a slightly darker green, you should be able to push a fork through the green bean easily to tell if it is done.

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With any entertaining I do I always love to serve my food in a simple white serving dish I have a variety of shapes and sizes and am constantly adding to my collection – which is easy to do as there are no funky patterns to try to match!

Variations

Following a recipe to a tee can sometimes be difficult depending on your ingredients, time, cooking method etc – so here are some simple variations for this easy vegetable recipe.

• Use baby carrots in place of whole carrots- just be sure to keep an eye on the cook time as they will cook faster.
• Cook in the oven on a sheet pan – this is a great option if you need your stovetop for other dishes! The only difference with cooking them on the sheet pan is then they become roasted veggies so their flavor will be slightly different, but equally as yummy!
• Toss in additional veggies, like red onion chunks or even some shallot for a garlic flavoring.

You may also like

• Shredded Brussels Sprout Salad
• Festive Easter Side Dishes
• Asparagus Puff Pastry Tart
• Orange Cream Crepe Cake 

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