Steamed Green Beans And Carrots With Charmoula Sauce Recipes

HONEY-GLAZED CARROTS AND GREEN BEANS

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.

STEAMED GREEN BEANS AND CARROTS WITH CHARMOULA SAUCE

Steps:

• Add a few inches of water to a steamer (or large pot with a steamer insert) and bring to a boil. While water is heating, trim the ends of the green beans, and cut carrots into sticks about the same thickness as the beans. When water starts to boil and steam, add the carrots and steam for 3 minutes. Then add green beans and steam for 4-5 minutes more, or until all the vegetables are tender-crisp.
• While the vegetables are steaming, chop the garlic a few times and wash, dry, and coarsely chop the cilantro and parsley. Add garlic, cilantro, and parsley to food processor fitted with the steel blade and pulse until the herbs and garlic are starting to look finely chopped. Then add the olive oil, lemon juice, paprika, and ground cumin and pulse until all ingredients are combined. Season the sauce with salt and pepper to taste.
• When the vegetables are done, drain for a few minutes and then place them in a bowl and toss with about half the sauce. Arrange vegetables on a serving platter and spoon over the rest of the sauce. Season with salt and fresh ground black pepper as desired, and serve hot or warm.
• Make-Ahead Tips for Thanksgiving: The sauce can be made one day ahead and stored in the refrigerator. Let it come to room temperature before using in the recipe.

GREEN BEANS AND CARROTS SAUTEED IN BUTTER AND GARLIC

Steps:

• Trim green beans and cut carrot into sticks that are similar in size to the green beans.
• Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.
• Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.
• Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.
• Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.
• Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.
• Season with salt and pepper, if desired.

FRESH GREEN BEANS WITH HEAVEN SAUCE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
• Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes.
• Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.