Green Beans Carrots Or Cauliflower Marinated In Dill Recipes

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GREEN BEANS, CARROTS OR CAULIFLOWER MARINATED IN DILL



Green Beans, Carrots or Cauliflower Marinated in Dill image

Make and share this Green Beans, Carrots or Cauliflower Marinated in Dill recipe from Food.com.

Provided by littleturtle

Categories     Cauliflower

Time 15m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 12

2 lbs baby carrots or 2 lbs cauliflower florets
2 quarts water
3 tablespoons kosher salt
2 teaspoons mustard seeds
1 1/2 teaspoons dill weed
1 teaspoon dried hot chili peppers, crushed
1 teaspoon dill seed
6 garlic cloves, minced
2 cups water
2 cups sake or 2 cups white vinegar
3 tablespoons sugar
2 tablespoons Splenda sugar substitute

Steps:

  • If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
  • In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
  • Let water return to a boil and cook veggies, uncovered until veggies are fork tender but still brightly colored (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
  • Drain immediately and cool.
  • Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
  • Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
  • Cool, cover and chill overnight or as long as 2 weeks.

HONEY-GLAZED CARROTS AND GREEN BEANS



Honey-Glazed Carrots and Green Beans image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

ROASTED GREEN BEANS WITH DILL VINAIGRETTE



Roasted Green Beans with Dill Vinaigrette image

This recipe is irresistible! I have had this and only this for dinner on several occasions. Enjoy! Save time by purchasing beans already trimmed. I usually double the recipe as the beans do shrink a bit when roasted.

Provided by Annexa

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 4

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
1 tablespoon olive oil
½ teaspoon coarse salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 ½ teaspoons Dijon mustard
1 teaspoon white sugar
½ teaspoon dried dill
½ teaspoon coarse-ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
  • Roast the green beans in the preheated oven until cooked through, about 20 minutes.
  • Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 18.4 g, Fat 7 g, Fiber 7.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 351.7 mg, Sugar 4.2 g

MARINATED GREEN BEANS



Marinated Green Beans image

Make and share this Marinated Green Beans recipe from Food.com.

Provided by Elizabeita

Categories     Vegetable

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs green beans, trimmed
1 small thinly sliced sweet onions or 1 small you could use 1 small red onion, thinly sliced
1/4 cup balsamic vinegar
1/2 cup white vinegar
1 garlic clove, minced
1/8 cup sugar
2 tablespoons extra virgin olive oil
1/2-3/4 teaspoon salt (to taste)
1/2 teaspoon pepper

Steps:

  • Cook green beans in boiling water for 4- 5 minutes until tender, but still crisp.
  • Drain, immerse in ice water till cool. Drain.
  • Whisk vinegars, sugar, EVOO, salt and pepper together in a serving bowl. Add onion and green beans, stir together.
  • Marinate in refrigerator for at least five hours. Shake it up once in awhile. Over night is even better.
  • Enjoy.

Nutrition Facts : Calories 165.7, Fat 7.2, SaturatedFat 1, Sodium 307.1, Carbohydrate 23.2, Fiber 5, Sugar 15, Protein 3.5

DILLED CARROTS & GREEN BEANS



Dilled Carrots & Green Beans image

"I never ate carrots before this, but this is a hit with my family and me. It's great for entertaining, too." Harriett Lee - Glasgow, MT

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup water
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dill weed
4 medium carrots, julienned
1/2 pound fresh green beans
1/4 cup reduced-fat Italian salad dressing

Steps:

  • In small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender; drain., Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED VEGETABLES WITH MUSTARD DILL DRESSING



Marinated Vegetables with Mustard Dill Dressing image

Categories     Salad     Mustard     Low Cal     Green Bean     Beet     Carrot     Dill     Gourmet

Yield Serves 12

Number Of Ingredients 18

For marinade
2/3 cup white-wine vinegar
2/3 cup water
1 1/2 tablespoons sugar
2 teaspoons dill seed
2 garlic cloves, forced through a garlic press
1 teaspoon salt
2 pounds beets, scrubbed and trimmed, leaving about 1 inch of stems attached
2 pounds carrots, cut crosswise into 3 sections and each section quartered lengthwise
2 pounds green beans, cut into 1 1/2-inch pieces
For dressing
3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill

Steps:

  • Make marinade:
  • In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.
  • Preheat oven to 400°F.
  • Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.
  • Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.
  • In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
  • Make dressing:
  • In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.
  • Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.

GREEN BEANS WITH DILL



Green Beans with Dill image

If you like dill, you're sure to enjoy this nutritious dish from Bill Hibrich of Saint Cloud, Minnesota. It gets its tang from dill pickle juice.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup chopped onion
1 teaspoon butter
1 teaspoon canola oil
1-1/2 cups frozen cut green beans, thawed
3 tablespoons dill pickle juice
1 teaspoon sugar
1 teaspoon dill weed

Steps:

  • In a small skillet, saute the onion in butter and oil until tender. Add green beans; cook for 2-3 minutes or until heated through. Stir in the pickle juice, sugar and dill; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 316mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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