Show Subscription Form

Glazed Carrots and Green Beans Recipe
Glazed Carrots and Green Beans Recipe photo by Taste of Home

Glazed Carrots and Green Beans Recipe

Publisher Photo
This simple dish is always a big hit, even with non-vegetable lovers. I’ve substituted frozen green beans for fresh, omitting the blanching process, and it still tastes great.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 6 cups water
  • 1/2 pound fresh baby carrots
  • 1/2 pound fresh green beans, trimmed
  • 1/2 cup chicken broth
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • Salt and pepper to taste


  1. In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry.
  2. Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute. Yield: 6 servings.
Originally published as Glazed Carrots and Green Beans in Country December/January 2008, p49

Reviews for Glazed Carrots and Green Beans

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 5, 2013

"Vegetables were still hard - needed more cooking. Other vegetable recipes are better."

Reviewed Dec. 25, 2010

"Making this dish for a second time. I was amazed at how perfectly cooked the beans came out. Really recommend this side dish."

Loading Image