Garlic Buttered Green Beans N Carrots With Bacon Recipes

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GREEN BEANS AND CARROTS SAUTEED IN BUTTER AND GARLIC



Green Beans and Carrots Sauteed in Butter and Garlic image

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.

Provided by Gingernut

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 64.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 54.5, Carbohydrate 8.9, Fiber 3, Sugar 4.2, Protein 1.8

BACON-GARLIC GREEN BEANS



Bacon-Garlic Green Beans image

Another family favorite vegetable side-dish that is simple and quick to make. Great for family dinners, Thanksgiving, or any occasion. You can substitute lime zest for the lemon zest, if desired.

Provided by markfernandez

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 12

Number Of Ingredients 5

3 pounds fresh green beans, trimmed
4 slices bacon
1 cup butter
4 cloves garlic, minced
½ teaspoon lemon zest

Steps:

  • Place green beans in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 10 minutes. Drain water, leaving beans in the pot.
  • Place bacon strips on a microwave-safe plate and cook in the microwave until crisp, about 2 minutes. Cool and crumble bacon.
  • Stir butter and bacon into beans in the pot and return to medium heat; cook and stir until butter melts, 2 to 3 minutes. Add garlic; cook and stir until fragrant, 3 to 4 minutes. Top with lemon zest and stir.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 8.5 g, Cholesterol 44 mg, Fat 16.7 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 185.2 mg, Sugar 1.6 g

BACON AND GARLIC GREEN BEANS



Bacon and Garlic Green Beans image

Adding white wine, lemon juice and garlic gives a little kick to green beans. It was enough to turn our old, traditional holiday side into a year-round favorite. -Shannon Reynoso, Bakersfield, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

6 thick-sliced bacon strips, chopped
1 small onion, thinly sliced
6 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup white wine or chicken broth
9 cups frozen french-style green beans, thawed
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 to 3 tablespoons lemon juice

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In the same skillet, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in wine; bring to a boil. Simmer, uncovered, for 5-8 minutes or until liquid is reduced by half., Add the green beans, salt, garlic powder and pepper; heat through. Stir in lemon juice and bacon.

Nutrition Facts : Calories 176 calories, Fat 14g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 408mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

BUTTERY GARLIC GREEN BEANS



Buttery Garlic Green Beans image

Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish.

Provided by LookWhatsCooking

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 4

Number Of Ingredients 5

1 pound fresh green beans, trimmed and snapped in half
3 tablespoons butter
3 cloves garlic, minced
2 pinches lemon pepper
salt to taste

Steps:

  • Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
  • Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Nutrition Facts : Calories 115.5 calories, Carbohydrate 8.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.9 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 222.5 mg, Sugar 1.7 g

GARLIC BUTTERED GREEN BEANS 'N CARROTS WITH BACON



Garlic Buttered Green Beans 'N Carrots With Bacon image

Add this side dish to your menu and you won't be disappointed. I also like to sometimes substitute fresh green beans for the frozen. Cook time does not include the 10 minutes or so to cook the bacon.

Provided by Marie

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

7 slices bacon
2 (9 ounce) packages frozen green beans, thawed
6 medium carrots, cut into 3 ",long strips
2 tablespoons butter
2 cloves minced garlic
1/2 teaspoon black pepper

Steps:

  • In a large skillet, cook bacon just until crisp, turning occasionally.
  • Remove bacon and reserve 2 tablespoons of drippings in skillet.
  • Drain bacon on paper towels.
  • Add carrots to skillet along with butter and stir fry over medium heat for about 3 minutes.
  • Add green beans and garlic and continue stir frying until vegetables are done.
  • Stir black pepper into vegetables and remove from heat.
  • Transfer to a serving dish, crumble bacon and sprinkle over top of vegetables.

Nutrition Facts : Calories 208.4, Fat 16, SaturatedFat 6.4, Cholesterol 28.2, Sodium 295, Carbohydrate 12.5, Fiber 4.7, Sugar 4, Protein 5.3

GARLICKY GREEN BEANS



Garlicky Green Beans image

Crisp-tender green beans are delicious tossed with a garlic butter sauce. With its pretty green color, this fresh dish is an attractive addition to your table.-Ruth Marie Lyons, Boulder, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 6

1 pound fresh green beans
1/2 cup water
2 to 3 garlic cloves, minced
3 tablespoons butter
1/8 teaspoon salt
Pinch pepper

Steps:

  • In a saucepan, bring beans and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until beans and crisp-tender; drain and set aside. In a large skillet, saute garlic in butter until lightly browned, about 1 minute. Add beans, salt and pepper; heat through.

Nutrition Facts : Calories 72 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 111mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

BUTTERED GREEN BEANS AND CARROTS



Buttered Green Beans and Carrots image

Categories     Vegetable     Side     Vegetarian     Low/No Sugar     Green Bean     Carrot     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 4

2 pounds slender green beans, trimmed
8 ounces carrots, peeled, cut into matchstick-size strips
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil

Steps:

  • Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. (Vegetables can be prepared 1 day ahead. Wrap vegetables in paper towels and refrigerate.)
  • Melt 2 tablespoons butter with 2 tablespoons olive oil in large pot over medium-high heat. Add vegetables and toss until hot, about 2 minutes. Season to taste with salt and pepper.

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