Green Bean Medley
Bright, colorful, and bursting with flavor, this Green Bean Medley is the perfect side dish to elevate any meal. Featuring a delightful blend of tender-crisp green beans, sweet red bell peppers, crunchy julienned carrots, and aromatic red onions, all sautéed in a luscious mix of olive oil, butter, and garlic, this recipe strikes the perfect balance of freshness and indulgence. The dish is finished with a zesty splash of lemon juice and a sprinkle of chopped parsley for a vibrant, citrusy finish. Ready in just 30 minutes, this easy-to-make vegetable medley is a healthy, gluten-free option that works beautifully alongside roasted meats, grilled fish, or as a standout vegetarian dish. Whether you're preparing a quick weeknight dinner or an elegant holiday spread, this Green Bean Medley is sure to impress!
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Recipe Information
Ingredients
- 450 grams fresh green beans
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, julienned
- 1 small red onion, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Wash and trim the green beans by snapping off the ends.
Bring a large pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large skillet, heat olive oil over medium heat. Add the unsalted butter and allow it to melt.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to let it brown.
Add the diced red bell pepper, julienned carrot, and sliced red onion to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are slightly tender but still retain some crispness.
Add the blanched green beans to the skillet and toss to combine with the other vegetables.
Season with salt, black pepper, and crushed red pepper flakes (if using). Stir well to evenly coat the vegetables in the seasoning.
Drizzle the lemon juice over the vegetable medley and toss to combine. Cook for an additional 1-2 minutes until heated through.
Transfer to a serving dish and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 25.9 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1585 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
