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.
Ingredients
- 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
Reviews
I cut the recipe down to serve 2; and served it for Thanksgiving. I substituted Better Than Bouillon No Chicken Chicken Bouillon instead of chicken bouillon. Delicious.
Makes a very pretty presentation because the vegetables maintain their bright colors. I would definitely make this again.
Vegetables were still hard - needed more cooking. Other vegetable recipes are better.
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Making this dish for a second time. I was amazed at how perfectly cooked the beans came out. Really recommend this side dish.