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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.
  • 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


  • 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.

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Average Rating:
  • Orbs
    Dec 2, 2018

    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.

  • tamarapearson
    Jan 17, 2016

    Makes a very pretty presentation because the vegetables maintain their bright colors. I would definitely make this again.

  • xlsalbums
    Oct 5, 2013

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

  • katyop
    Dec 6, 2012

    No comment left

  • jcrsmom77
    Dec 21, 2011

    No comment left

  • tamra4girls
    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.