Lemon beans with baby carrots & wilted rocket
Lemon beans with baby carrots & wilted rocket features crisp green beans and tender baby carrots tossed in a zesty lemon butter sauce, topped with peppery arugula. This vibrant side dish is simple to prepare and highlights fresh seasonal produce.
Cook time 15 min
Prep time 15 min
Ingredients:
4 cups green beans4 cups carrots
1/4 cup butter
2 tbsp lemon zest
1/2 cup lemon juice
4 cups arugula
salt & pepper to taste
Lemon beans with baby carrots & wilted rocket is a delightful and nutritious dish that takes advantage of fresh, simple ingredients to deliver vibrant flavors and beautiful colors. This recipe provides a perfect balance of zesty lemon, tender green beans, sweet baby carrots, and peppery arugula, making it a fantastic side dish for any meal or a light main course.
Instructions:
- Wash and trim the green beans.
- Peel and wash the baby carrots.
- Fill a large pot with water and bring it to a boil.
- Add the baby carrots to the boiling water and cook for 4-5 minutes.
- Add the green beans to the same pot and continue to cook for another 3-4 minutes, or until both vegetables are tender but still crisp.
- Drain the vegetables in a colander and set aside.
- In a large skillet, melt the butter over medium heat.
- Once the butter is melted and begins to bubble, add the lemon zest and lemon juice.
- Stir to combine, allowing the mixture to simmer for 1-2 minutes.
- Add the cooked green beans and baby carrots to the skillet, tossing them in the lemon butter sauce until they are well coated.
- Add the arugula to the skillet and stir gently to combine. Cook just until the arugula begins to wilt, about 1-2 minutes.
- Season with salt and pepper to taste.
- Transfer the lemon beans with baby carrots and wilted arugula to a serving dish.
- Serve immediately while warm.
In just a few simple steps, you have created a fresh and flavorful dish that is sure to impress. Lemon beans with baby carrots & wilted rocket combines the crispiness of green beans, the sweetness of baby carrots, and the peppery kick of arugula, all brightened by a tangy lemon butter sauce. Enjoy this delicious and healthy recipe as a perfect accompaniment to any meal.
Lemon beans with baby carrots & wilted rocket FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to maintain texture.
You can use asparagus, snap peas, or broccoli as substitutes for green beans, but cooking times may vary. Adjust according to the vegetable's tenderness.
A large skillet or sauté pan (at least 12 inches in diameter) is recommended to ensure even cooking and enough space for tossing the vegetables.
Both should be tender but still crisp. The carrots usually take about 4-5 minutes, while the green beans need an additional 3-4 minutes. Test by piercing with a fork.
Yes, frozen green beans and baby carrots can be used. Just be sure to thaw them and drain any excess water before adding to the skillet.
Tips:
- Trim the ends of the green beans to ensure a uniform cook.
- Use fresh lemon juice for the best, most vibrant flavor.
- To avoid overcooking, blanch the green beans and carrots in boiling water, then immediately transfer them to an ice bath.
- Add the arugula just before serving to keep it lightly wilted but not soggy.
- Season with salt and pepper to taste, but start with a small amount – you can always add more if needed.
Nutrition per serving
12 ServingsCalories 80kcal
Protein 2.02g
Carbohydrates 10g
Fiber 3.32g
Sugar 4.77g
Fat 4.10g
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