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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 84.9
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.3 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 0.9 g

View full nutritional breakdown of Pan-Seared Green Beans and Carrots calories by ingredient
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Pan-Seared Green Beans and Carrots

Submitted by: ENDJD2008

Introduction

This is a fun, innovative way to get two delicious vegetables at one time. This dish is low-calorie AND high-taste! This is a fun, innovative way to get two delicious vegetables at one time. This dish is low-calorie AND high-taste!
Number of Servings: 4

Ingredients

    1 cup of Baby Carrots (chopped in half)
    1 cup of frozen green beans (do NOT thaw)
    1 clove of fresh garlic (crushed)
    2 tbsp extra virgin olive oil (you can also use Pam for lower calories)
    1tsp crushed black pepper
    Dash of salt (optional - I don't think it's needed)

Directions

1. (optional) To bring out the natural sweetness of the carrots, soak them in cold water in the refrigerator for a few hours. You can leave them in the refrigerator before you go to work in the morning.

2. Chop the carrots in half.

3.Place the olive oil in a medium-sized frying pan.

4. Crush one clove of fresh garlic. Add to the olive oil.

5. Place black pepper in the olive oil.

6. Turn the olive oil/garlic/pepper mixture on low heat.

7. Add green beans and carrots. Turn the heat up to medium to high heat.

8. Move the vegetables around, to heat them all thoroughly and coat them with the seasoned olive oil mixture.

9. Once the vegetables soften, place a lid on the frying pan, and allow the vegetables to sear. Keep your eye on the dish, as you don't want them to burn. The vegetables are ready when the green beans are brown.

*Note: This dish "browns" very fast, so keep an eye on it.

I'll post pictures the next time I make it, which will probably be tomorrow. Even my 2 year old god-daughter loves this dish.

Number of Servings: 4

Recipe submitted by SparkPeople user ENDJD2008.






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