Green Beans with Carrots

This light vegetable dish can come in handy, and on the side next to any chicken or meat. I remember my mom would mostly make this dish as our veggie addition when she use to make stuffed chicken or roast beef.

Sautéing vegetables with oil and spices can bring a great flavor to any vegetable rather than steaming. So, since Thanksgiving is around the corner, I thought this can be a lovely side vegetable dish that can be added next to your turkey.

Start by sautéing onions with previously heated olive oil, then add the beans and carrots. In this case, I’m using this frozen beans from Trader Joe’s, they’re ready to cook, from the freezer into the pot. However, any other type of frozen or fresh beans can work, just need to be stemmed before cooking if they’re fresh. They can be cut into smaller pieces if desired. The carrots are also cut either rounded or lengthwise.


  • 1 sweet onion
  • 2 tablespoons extra virgin olive oil
  • 1 pound beans
  • ½ pound carrots or 4 to 5 carrots, peeled and cut
  • 1 teaspoon allspice
  • salt


  1. Add chopped onions to heated olive oil. Sauté until onions are golden brown.
  2. Add beans, carrots, allspice, and salt.
  3. Stir all together on high heat for 3-5 minutes. Then cover and turn the heat on low.
  4. Continue frequent stirring for about 20-30 minutes and until carrots and beans are completely softened.
  5. Served as a side dish.



0 Comment

No Comment.

Scroll to Top