1. Can I use frozen green beans?

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.

2. What does allspice add?

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.

Green Beans with Carrots

Name: Green Beans with Carrots
Prep time: 10 min
Cook time: PT-497736H4M29S
Yield: 2
Cuisine: Palestinian
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

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
1/2 pound carrots (about 4-5 carrots), peeled and sliced
1 teaspoon allspice
Salt, to taste

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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.