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Glazed Carrots and Green Beans

 Glazed Carrots and Green Beans
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.
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.