This easy green beans and carrots recipe is a flavorful vegetable side dish made with sautéed onions, extra-virgin olive oil, warm allspice, and a pinch of salt.
It is simple, comforting, and an excellent way to turn everyday vegetables into a delicious accompaniment for stuffed chicken, baked chicken breasts, lamb chops, or your favorite family dinner.
Growing up, this was one of the vegetable dishes my mother often made alongside stuffed chicken or roast beef. Rather than steaming the vegetables, she sautéed them slowly with onions and spices until the carrots were tender and the green beans absorbed all the flavor.
The allspice gives this dish a subtle Middle Eastern touch that makes it especially memorable.
You can make this recipe with fresh or frozen green beans. Frozen beans are a convenient option because they can go straight from the freezer into the pan, while fresh green beans should be trimmed before cooking.
Serve the vegetables warm as a simple weeknight side dish or add them to a holiday dinner table alongside baked chicken or lamb chops and other favorites.
If you like green beans try green bean stew (fasolia) or loubieh bi zeit.
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Why You'll Love This Recipe
- It’s an easy, wholesome side dish made with simple, everyday ingredients.
- The combination of tender green beans, sweet carrots, sautéed onions, and warm allspice gives ordinary vegetables a delicious Middle Eastern-inspired flavor.
- You can use either fresh or frozen green beans, making it convenient for busy weeknights.
- It is naturally vegan, gluten-free, and a great addition to many kinds of meals.
- This green beans and carrots recipe pairs beautifully with stuffed chicken, baked chicken breasts, lamb chops, or rice dishes.
- It is comforting enough for a family dinner but pretty and flavorful enough to serve as part of a holiday meal.
- The recipe is a nostalgic, home-style dish inspired by the simple vegetable sides often served in Palestinian family kitchens.
Equipment
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Ingredients
- Green Beans: Fresh or frozen green beans create the hearty, tender base of this simple vegetable side dish.
Carrots: Naturally sweet carrots add color, gentle sweetness, and a soft texture as they cook with the green beans.
Sweet Onion: Sweet onion is sautéed until golden, creating a flavorful, slightly caramelized base for the vegetables.
Olive Oil: Extra-virgin olive oil adds richness and helps the onions and vegetables cook evenly without sticking.
Allspice: A small amount of allspice brings warm, aromatic Middle Eastern flavor that complements the sweetness of the carrots and onion.
Salt: Salt enhances the natural flavor of the vegetables and balances the warm spice in the dish.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Add the chopped onion to the heated olive oil.
Step 2 | Sauté onions on medium-high heat until golden brown.
Step 3 | Wash the green beans, trim the ends, then cut them into pieces about 2 inches long.
Step 4 | Wash and peel carrots, then slice them lengthwise into thin sticks about 2 inches long, similar in size to the green beans.
Step 5 | Add the green beans and carrots to the sautéed onions and stir well to combine.
Step 6 | Add the allspice and salt, then stir well to combine.
Step 8 | Cover the pan and reduce the heat to low. Cook for 20–30 minutes, stirring frequently, until the carrots and green beans are completely tender.
Served warm or at a room temperature
Expert Tips
- Cook the onions until golden before adding the vegetables. This builds a deeper, slightly sweet flavor that makes the dish especially delicious.
- Cut the carrots into thin, even slices so they become tender at the same time as the green beans. If your carrot slices are thick, they may need a few extra minutes to cook.
- Keep the heat low after covering the pan. Slow cooking helps the carrots become soft and allows the green beans to absorb the flavor of the onion, olive oil, and allspice.
- Stir regularly and add a splash of water only if needed. The vegetables release moisture as they cook, but a tablespoon or two of water can prevent sticking if the pan starts to look dry.
- Do not rush the cooking time. The best texture for this recipe is tender and well-cooked rather than crisp-tender.
- Taste before serving. Add more salt or a small pinch of allspice at the end if needed, but start gently—the allspice should complement the vegetables without overpowering them.
Storage
- Allow the green beans and carrots to cool, then transfer them to an airtight container.
Refrigerator: Store in the refrigerator for up to 3–4 days.
Reheating: Reheat gently in a skillet covered over medium-low heat with a small drizzle of olive oil or a splash of water, stirring occasionally until warmed through. You can also microwave individual portions until hot.
Make ahead: You can prepare this dish a day or two in advance, which makes it especially convenient for busy weeknights, family gatherings, or holiday meals.
For the best flavor and texture, enjoy the green beans and carrots within a few days of making them.
Frequently Asked Questions
Yes. Frozen green beans work very well in this recipe and can be added directly from the freezer. They are especially convenient for quick weeknight meals.
Allspice adds a warm, gently sweet, aromatic flavor that complements both carrots and green beans. It gives this simple vegetable side dish a subtle Middle Eastern character without overpowering the vegetables.
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More Delicious Recipes
Green Beans with Carrots
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 0 hours
- Yield: 2
- Category: Snack/side dish
- Cuisine: Palestinian
- Diet: Vegan
Description
This easy green beans and carrots recipe is a flavorful vegetable side dish made with sautéed onions, extra-virgin olive oil, warm allspice, and a pinch of salt.
Ingredients
- 1 sweet onion, chopped
- 2 tablespoons extra-virgin olive oil
- 1 pound green beans
- ½ pound carrots (about 4-5 carrots), peeled and sliced
- 1 teaspoon allspice
- Salt, to taste
Instructions
- Wash the green beans, trim off the ends, and cut them into pieces about 2 inches long.
- Wash and peel the carrots, then slice them lengthwise into thin sticks about 2 inches long, similar in size to the green beans.
- Heat the olive oil in a pan.
- Add the chopped onion and sauté until golden brown.
- Add the green beans and carrots to the sautéed onion and stir well to combine.
- Sauté over high heat for 4–5 minutes, stirring frequently.
- Add the allspice and salt, then stir well to combine.
- Cover the pan and reduce the heat to low.
- Cook for another 20–30 minutes, stirring frequently, until the carrots and green beans are completely tender.
- Serve warm or at a room temperature as a side dish.
Notes
- Cook the onions until golden before adding the vegetables. This builds a deeper, slightly sweet flavor that makes the dish especially delicious.
- Cut the carrots into thin, even slices so they become tender at the same time as the green beans. If your carrot slices are thick, they may need a few extra minutes to cook.
- Keep the heat low after covering the pan. Slow cooking helps the carrots become soft and allows the green beans to absorb the flavor of the onion, olive oil, and allspice.
- Stir regularly and add a splash of water only if needed. The vegetables release moisture as they cook, but a tablespoon or two of water can prevent sticking if the pan starts to look dry.
- Do not rush the cooking time. The best texture for this recipe is tender and well-cooked rather than crisp-tender.
- Taste before serving. Add more salt or a small pinch of allspice at the end if needed, but start gently—the allspice should complement the vegetables without overpowering them.
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