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

Glazed Carrots and Green Beans Recipe

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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

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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."

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