Looking for a quick, elegant side dish for entertaining or family meals? These Green Beans and Carrots in Thyme Infused Butter Sauce deliver rich flavor with minimal effort. With a buerre fondue sauce that brings out the natural sweetness of carrots and the fresh taste of green beans, this recipe is both easy to prepare and perfect enough to pair with almost any main dish.
Our family loves to pair this dish with Lemon Garlic Baked Halibut or this extra crispy Panko Breaded Chicken.
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Buerre fondue is a classic French technique where butter is gently melted with a touch of water, creating a light, velvety sauce. It’s the secret to a rich, silky coating on vegetables, making them taste buttery and delicious without feeling heavy. This technique is ideal for enhancing simple ingredients like carrots and green beans with minimal effort.
If you like this side dish, you may also love our Easy Roasted Rainbow Carrots, Green Beans with Almonds, or Crispy Garlic Parmesan Green Beans.
Why We Love This Recipe
- Rich, Buttery Flavor: The beurre fondue sauce adds luxurious taste without overwhelming.
- Simple Ingredients: Uses everyday vegetables, butter, and thyme for ease and accessibility.
- Elegant Presentation: Perfect for impressing guests with minimal prep.
- Versatile Side Dish: Complements a variety of main dishes and works for any season. We highly recommend our Cheesy Roasted Asparagus with Gruyere and Garlic and Roasted Brussel Sprouts with Bacon and Balsamic, too!
Green Beans and Carrots Ingredients
- Carrots: Choose young, slender carrots for tenderness; they cook evenly and absorb the buttery sauce well.
- Green Beans: Look for fresh, bright green beans; they retain their crispness and color in the sauce.
- Butter: Unsalted butter gives you better control over seasoning.
- Thyme: Fresh thyme sprigs; substitute with dried thyme if needed.
- Garlic (optional): Add to the beurre fondue sauce for a richer taste.
- Lemon Zest (optional): Add a little without overpowering the butter.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Thyme: Substitute with rosemary or tarragon.
- Carrots: Use baby carrots or even parsnips for a sweeter alternative.
- Butter: Try ghee for a richer, nutty flavor.
- Flavor: Add a splash of lemon juice to pair with fish or chicken. Add a teaspoon of honey or maple syrup for holiday dinners.
- Presentation: Serve this dish in a shallow, white serving bowl to highlight the bright vegetables against the buttery sauce.
How to Make Green Beans and Carrots using the Buerre Fondue Technique
STEP ONE: Blanch the Vegetables
Start by blanching the carrots in boiling water for 4-5 minutes. Add the green beans for an additional 3 minutes to ensure both are tender-crisp. Drain and cool in ice water to preserve color.
STEP TWO: Prepare the Beurre Fondue
In a skillet over low heat, melt 4 tablespoons of butter. Add thyme sprigs and garlic, allowing them to infuse the butter without browning it.
STEP THREE: Add the Vegetables
Once the butter is aromatic, add the carrots and green beans. Gently toss to coat, seasoning with salt and pepper.
STEP FOUR: Finish with Lemon Zest
Add remaining butter for a glossy finish, and sprinkle lemon zest over the top for a bright, fresh flavor.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Blanch vegetables quickly to maintain their vibrant color and firm texture.
✔️ DO Cook beurre fondue on low heat to prevent the butter from separating.
✔️ DO Let thyme and garlic rest in the butter for 3-5 minutes.
Storage
Refrigerate leftover green beans and carrots in an airtight container for up to 3 days. This dish is not freezer-friendly. Reheat in a skillet over low heat, adding a touch of butter if needed to restore the sauce’s creamy texture.
Recipe FAQs
The best way to prepare green beans and carrots for a side dish is by blanching them first, which keeps their color vibrant and texture crisp-tender. After blanching, you can sauté them in a butter sauce like a beurre fondue, which adds a rich, smooth coating and enhances their natural flavors.
Yes, you can prepare green beans and carrots ahead of time by blanching them and then storing them in the refrigerator. When you’re ready to serve, simply reheat the vegetables in the beurre fondue sauce, which takes only a few minutes.
Green beans and carrots beurre fondue pairs well with a variety of main dishes, from roast chicken and turkey to grilled salmon and lamb chops. The buttery, herb-infused sauce complements roasted or grilled meats, making it an ideal side dish for entertaining.
More Side Dish Recipes You'll Love ♥️
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📖 Recipe
Green Beans and Carrots in Thyme Infused Butter Sauce
Equipment
- Large Pot
- Skillet or sauté pan
- Slotted spoon
- Ice water bowl
- Serving dish
Ingredients
- 1 pound carrots peeled and sliced diagonally
- 1 pound green beans trimmed
- 6 tablespoons unsalted butter divided
- 2-3 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 clove garlic crushed (optional for added aroma)
- salt and pepper to taste
Garnish
- pinch lemon zest optional, for brightness
Instructions
- Bring a large pot of salted water to a boil. Add the sliced carrots and cook for 4-5 minutes, until just tender. Add the green beans to the pot and cook for an additional 3-4 minutes. Both vegetables should be tender but still vibrant in color.
- Drain the vegetables and transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- In a large skillet or sauté pan over low heat, melt 4 tablespoons of butter. Add the thyme sprigs and crushed garlic clove, allowing the flavors to infuse into the butter for 2-3 minutes. Be careful not to let the butter brown. Remove the garlic after infusing.
- Add the drained carrots and green beans to the pan, tossing gently to coat the vegetables in the thyme-infused beurre fondue. Season with salt and pepper to taste.
- Add the remaining 2 tablespoons of butter and allow it to melt into the sauce, coating the vegetables for a glossy finish. Sprinkle lemon zest over the vegetables just before serving.
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Notes
- Thyme: Substitute with rosemary or tarragon.
- Carrots: Use baby carrots or even parsnips for a sweeter alternative.
- Butter: Try ghee for a richer, nutty flavor.
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