Green Beans and Carrots Sauteed in Butter and Garlic
At a Glance
- Prep
- 10 minutes
- Cook
- 8 minutes
- Total
- 18 minutes
- Servings
- 4 serving(s)
Categories
- Side Dish
- Vegetable
- Australian
- Microwave
- Sauté
- Steam
- Stove Top
- Easy
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This is a simple way to prepare your veggies, but it looks really pretty and tastes delicious. The good thing about this technique is you can steam them ahead of time, and then sauté them at the last minute so you have a hot side dish ready with the rest of your meal.
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Equipment
Microwave-safe dish or microwave steamer, sauté pan or wok
Ingredients
- 300 g fresh green beans (2 nice handfuls)
- 2 large carrots
- 3 teaspoons butter, to taste
- 1 teaspoon minced garlic
- salt and pepper, to taste
Instructions
Trim green beans and cut carrot into sticks that are similar in size to the green beans.
Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.
Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.
Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.
Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.
Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.
Season with salt and pepper, if desired.
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