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.
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.
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.
If you like this side dish, you may also love our Easy Roasted Rainbow Carrots or Crispy Garlic Parmesan Green Beans.
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What Ingredients Will You Need?
- 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.
Note: Refer to the recipe card below for exact quantities.
Instructions
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.
What Are Some Good Substitutions?
- 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.
How Can You Change This Recipe Up?
- 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 Should You Store This?
Refrigerate leftover green beans and carrots in an airtight container for up to 3 days.
This dish is not freezer-friendly.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
For the best flavor, cook beurre fondue on low heat to prevent the butter from separating. Blanch vegetables quickly to maintain their vibrant color and firm texture.
Let thyme and garlic rest in the butter for 3-5 minutes.
Keep this dish warm if serving for entertaining to prevent butter from congealing.
Reheat in a skillet over low heat, adding a touch of butter if needed to restore the sauce’s creamy texture.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use extra thyme in Herbed Chicken Breasts.
- Leftover carrots can be used to make a Carrot Ginger Soup.
- Try green beans in a Classic Niçoise Salad.
Need Something To Pair This With?
- Serve alongside Lemon Garlic Baked Halibut.
- Pairs beautifully with Roast Chicken.
- Complements Lamb Chops with Rosemary.
In The Mood For a Similar Dish?
- Cheesy Roasted Asparagus with Gruyere and Garlic
- Roasted Brussel Sprouts with Bacon and Balsamic
- Green Beans with Almonds
- Braised Leeks
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FAQ
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 wonderfully 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.
📖 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 into thin, even sticks
- 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
- pinch lemon zest optional, for brightness
Instructions
- Bring a large pot of salted water to a boil. Add the carrot sticks 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; keep it at a gentle heat to create a creamy sauce. Remove the garlic after infusing if preferred.
- 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. For a touch of brightness, sprinkle lemon zest over the vegetables just before serving.
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.
Nutrition
Green Beans and Carrots Buerre Fondue is a classic side dish perfect for any occasion. This recipe brings out the best in fresh vegetables with minimal ingredients and a luxurious, buttery finish.
Try it at your next family gathering or dinner party for an elegant touch. Don’t forget to share your creations!
Important Food Safety Tips
When storing leftovers, make sure to refrigerate within 2 hours of cooking. Reheat on low to preserve the beurre fondue’s texture and flavor.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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