Glazed Carrots and Green Beans
Total TimePrep/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.
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.
Jan 17, 2016
Makes a very pretty presentation because the vegetables maintain their bright colors. I would definitely make this again.
Oct 5, 2013
Vegetables were still hard - needed more cooking. Other vegetable recipes are better.
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.