Name: Glazed Carrot and Green Beans
Ingredients: Fresh Carrots: (1 pound) – Choose firm, bright orange carrots for the best sweetness and texture. Pre-sliced baby carrots work in a pinch for convenience, but whole carrots, peeled and sliced, offer superior flavor and texture.; Fresh Green Beans: (1 pound) – Look for vibrant green beans that are firm and snap easily. French green beans (haricots verts) are particularly elegant, but regular green beans work just as well. Frozen green beans, thawed and patted dry, can also be used if fresh aren’t available.; Butter: (4 tablespoons, unsalted) – Butter provides richness and flavor to the glaze. Unsalted allows you to control the saltiness of the dish. You can substitute with olive oil for a dairy-free option, but butter adds a distinct flavor that complements the vegetables beautifully.; Brown Sugar: (1/4 cup, packed) – Brown sugar lends a warm, molasses-like sweetness and contributes to the glaze’s glossy texture. Light or dark brown sugar both work, with dark brown sugar offering a slightly deeper flavor.; Maple Syrup: (2 tablespoons, pure) – Maple syrup enhances the sweetness and adds a nuanced, slightly caramel-like flavor that complements the brown sugar and butter. Pure maple syrup is recommended for the best taste; avoid pancake syrup, which is typically corn syrup-based.; Soy Sauce: (2 tablespoons, low sodium) – Soy sauce provides a savory umami element that balances the sweetness of the glaze and adds depth of flavor. Low sodium soy sauce is preferred to control the overall salt content. Tamari or coconut aminos can be used as gluten-free alternatives.; Apple Cider Vinegar: (1 tablespoon) – Apple cider vinegar adds a touch of acidity that cuts through the sweetness and brightens the flavors. It also helps to balance the overall taste and prevent the glaze from being overly sugary. White wine vinegar or lemon juice can be substituted.; Garlic Powder: (1 teaspoon) – Garlic powder provides a subtle savory note and enhances the overall flavor profile. Fresh minced garlic can also be used (about 1-2 cloves), sautéed briefly before adding other glaze ingredients.; Salt: (To taste) – Salt enhances all the flavors and is crucial for bringing out the best in the vegetables and glaze. Kosher salt or sea salt is recommended.; Black Pepper: (Freshly ground, to taste) – Freshly ground black pepper adds a touch of spice and complexity to the dish. It complements the sweetness and savory notes, creating a well-rounded flavor profile.

Ingredients

Fresh Carrots: (1 pound) – Choose firm, bright orange carrots for the best sweetness and texture. Pre-sliced baby carrots work in a pinch for convenience, but whole carrots, peeled and sliced, offer superior flavor and texture.
Fresh Green Beans: (1 pound) – Look for vibrant green beans that are firm and snap easily. French green beans (haricots verts) are particularly elegant, but regular green beans work just as well. Frozen green beans, thawed and patted dry, can also be used if fresh aren’t available.
Butter: (4 tablespoons, unsalted) – Butter provides richness and flavor to the glaze. Unsalted allows you to control the saltiness of the dish. You can substitute with olive oil for a dairy-free option, but butter adds a distinct flavor that complements the vegetables beautifully.
Brown Sugar: (1/4 cup, packed) – Brown sugar lends a warm, molasses-like sweetness and contributes to the glaze’s glossy texture. Light or dark brown sugar both work, with dark brown sugar offering a slightly deeper flavor.
Maple Syrup: (2 tablespoons, pure) – Maple syrup enhances the sweetness and adds a nuanced, slightly caramel-like flavor that complements the brown sugar and butter. Pure maple syrup is recommended for the best taste; avoid pancake syrup, which is typically corn syrup-based.
Soy Sauce: (2 tablespoons, low sodium) – Soy sauce provides a savory umami element that balances the sweetness of the glaze and adds depth of flavor. Low sodium soy sauce is preferred to control the overall salt content. Tamari or coconut aminos can be used as gluten-free alternatives.
Apple Cider Vinegar: (1 tablespoon) – Apple cider vinegar adds a touch of acidity that cuts through the sweetness and brightens the flavors. It also helps to balance the overall taste and prevent the glaze from being overly sugary. White wine vinegar or lemon juice can be substituted.
Garlic Powder: (1 teaspoon) – Garlic powder provides a subtle savory note and enhances the overall flavor profile. Fresh minced garlic can also be used (about 1-2 cloves), sautéed briefly before adding other glaze ingredients.
Salt: (To taste) – Salt enhances all the flavors and is crucial for bringing out the best in the vegetables and glaze. Kosher salt or sea salt is recommended.
Black Pepper: (Freshly ground, to taste) – Freshly ground black pepper adds a touch of spice and complexity to the dish. It complements the sweetness and savory notes, creating a well-rounded flavor profile.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables: Begin by washing and preparing your vegetables. For the carrots, peel them and slice them into uniform rounds, about ¼ inch thick. If using baby carrots, you can halve or quarter them lengthwise if they are large. For the green beans, trim the ends and cut them in half if they are very long. Ensuring uniform sizes will help them cook evenly.
Blanch the Green Beans (Optional but Recommended): Blanching the green beans helps to retain their vibrant green color and crisp-tender texture. Bring a pot of salted water to a rolling boil. Add the green beans and cook for 2-3 minutes, until they are bright green but still crisp. Immediately transfer them to an ice bath to stop the cooking process. Drain and set aside. This step can be skipped if you prefer a softer green bean, but blanching significantly improves the texture and color.
Sauté the Carrots: In a large skillet or sauté pan, melt the butter over medium heat. Once the butter is melted and shimmering, add the sliced carrots. Sauté the carrots for 5-7 minutes, stirring occasionally, until they are slightly softened and beginning to become tender. This step softens the carrots and allows them to absorb the flavors of the glaze.
Add the Green Beans (if not blanched, add with carrots): If you didn’t blanch the green beans, add them to the skillet with the carrots at this stage and sauté for another 3-5 minutes, until they begin to soften slightly but are still crisp-tender. If you blanched the green beans, add them in step 6, after the glaze is mostly reduced.
Prepare the Glaze: In the same skillet with the carrots (and green beans if not blanched), add the brown sugar, maple syrup, soy sauce, apple cider vinegar, and garlic powder. Stir well to combine all the ingredients and dissolve the brown sugar.
Glaze the Vegetables: Bring the glaze to a simmer and cook, stirring occasionally, until it thickens slightly and reduces to a glossy coating, about 5-7 minutes. If you blanched the green beans, add them to the skillet now and gently toss to coat them evenly with the glaze. Continue to cook for another 2-3 minutes, allowing the green beans to warm through and absorb some of the glaze flavor.
Season and Serve: Season the glazed carrots and green beans with salt and freshly ground black pepper to taste. Be mindful of the salt content in the soy sauce and adjust accordingly. Stir gently to ensure the seasoning is evenly distributed. Serve immediately while warm. Garnish with fresh parsley or thyme, if desired, for a pop of color and freshness.

Nutrition

Serving Size: one normal portion
Calories: 180
Fat: 9g