Personally I love green beans any way you can cook em so coming up with something different was easy for me, I could cook them in my sleep and still come up with something different every time (ha!). I wanted to create an easy side dish to serve for our upcoming Easter meals and I knew that my Glazed Carrots were a good option but I wanted something more, something a little extra! Now we still eat carrots through the winter, I mean they are such a fridge happy food in that they last for a long time compared to other veg, but when cooked with the green beans and tossed in this fresh herb butter mixture they become a thing of magic. I don’t know what it is but as soon as the sun starts shining more and the days began to last longer I find myself reaching for more vegetables in my daily meals, and I know I’m not alone. Spring is all about bright, vibrant and fresh ingredients in our home and this dish is no exception to that! The green beans stay slightly crisp through cooking and are complimented by the sweetness of carrots and a delicious butter herb sauce making it a stunning dish with little effort.īonus points for easily being able to adjust the ingredients based on the number of people you are serving!įor this recipe you will need: green beans, carrots, chicken broth, butter, garlic powder, parsley, fennel seed, sugar, white wine vinegar, salt and pepper. The color of this dish alone is enough to want to enjoy it for Easter, or any holiday really! This is perfect for your Easter side dishes and comes together in just 20 minutes! These Green Beans and Carrots are coated in a delicious herbed butter and broth mixture and topped with fresh chives.
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