Garlic Butter Lemon Baby Carrots & Green Beans
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 1 lb (450 g) baby carrots (or peeled small carrots)
- 12 oz (340 g) fresh green beans, trimmed
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon honey or maple syrup (optional, for slight sweetness)
- Zest of 1 lemon
- 1½ tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Flaky sea salt, for garnish (optional)
Instructions
1. Cook the vegetables
- Bring a large pot of salted water to a boil.
- Add the baby carrots and cook for 6–8 minutes.
- Add the green beans during the last 3–4 minutes so they stay bright green and crisp-tender.
- Drain well and pat dry.
2. Make the garlic butter
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the minced garlic and cook for 30–60 seconds, just until fragrant (don’t let it brown).
3. Glaze the vegetables
- Add the carrots and green beans to the skillet.
- Toss to coat in the butter.
- Season with salt, pepper, and honey (if using).
- Cook for 3–5 minutes, stirring occasionally, until lightly caramelized.
4. Finish
- Stir in the lemon zest and lemon juice.
- Sprinkle with chopped parsley.
- Taste and adjust seasoning.
- Finish with flaky sea salt if desired.
Tips
- Roast the carrots first at 425°F (220°C) for 20–25 minutes before tossing with the green beans if you want deeper caramelized flavor.
- Add 2 tablespoons grated Parmesan before serving for a richer dish.
- A pinch of red pepper flakes gives it a little heat.
- Toasted sliced almonds or pine nuts add a nice crunch.
Serving Ideas
This side dish pairs well with:
- Grilled chicken
- Steak
- Baked salmon
- Roast turkey
- Pork chops
- Pasta or grain bowls
