Best 4 Broccoli Green Beans Recipes
**Broccoli Green Beans: A Nutritious and Versatile Side Dish**
Broccoli and green beans are two nutritious and delicious vegetables that pair perfectly together in this simple yet flavorful side dish. Steamed until tender and tossed with a zesty lemon-garlic sauce, these vegetables retain their vibrant colors and nutrients while taking on a delightful tangy flavor. This versatile dish can be served as a healthy accompaniment to grilled chicken, fish, or tofu, or as a light and refreshing salad. It is also an excellent source of vitamins, minerals, and antioxidants, making it a nutritious choice for any meal.
**Savory Garlic Butter Broccoli and Green Beans:** Indulge in the classic combination of broccoli and green beans sautéed in a rich garlic butter sauce. With each bite, you'll savor the nutty flavor of the browned butter infused with aromatic garlic and herbs, perfectly complementing the tender-crisp vegetables.
**Sesame Ginger Broccoli and Green Beans:** Experience an Asian-inspired twist with this flavorful stir-fry. Broccoli and green beans are coated in a tantalizing sesame-ginger sauce, offering a harmonious blend of sweet, savory, and slightly spicy notes. Toasted sesame seeds add a final touch of texture and nutty flavor, making this dish a delightful addition to your next stir-fry meal.
**Lemon Pepper Broccoli and Green Beans:** Enjoy a refreshing and zesty side dish with this lemon pepper variation. Broccoli and green beans are steamed until tender, then tossed in a tangy lemon-pepper dressing. This simple yet vibrant dish is packed with flavor and makes for a perfect accompaniment to grilled meats or fish.
**Roasted Broccoli and Green Beans with Parmesan:** Elevate your roasted vegetables with a cheesy and crispy topping. Broccoli and green beans are roasted until tender and slightly charred, then sprinkled with a generous amount of grated Parmesan cheese. The result is a flavorful and satisfying side dish with a golden brown crust that adds a touch of elegance to any meal.
**Honey Dijon Broccoli and Green Beans:** Craving a sweet and tangy twist? This honey Dijon variation is sure to satisfy. Steamed broccoli and green beans are coated in a delightful honey Dijon sauce, offering a perfect balance of sweet, tangy, and slightly spicy flavors. This dish is a delicious and versatile side dish that pairs well with a variety of main courses.
BROCCOLI AND GREEN BEANS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
- In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.
SPICED GREEN BEANS AND BABY BROCCOLI TEMPURA
Deep-frying is not something I do often, but after I've eaten well-executed tempura at a restaurant and can't shake the memory of delicious batter-fried vegetables, I get out my wok. I turn on the hood fan, open the window and start heating up oil. I like to play around with different batters and coatings. This spicy, delicate batter is somewhere between a puffy beignet-type coating and a simpler egg, flour and bread-crumb dusting. It's mostly cornstarch, with a small amount of cornmeal and whole wheat flour - just enough to hold the batter together. I add dukkah, cilantro and cumin for flavor and texture. Ice-cold sparkling water helps keep the batter light; it fries up crispy rather than bready because there's very little gluten to toughen it. You can use this batter with all sorts of vegetables, but I particularly love green beans and baby broccoli. The batter wraps itself nicely around the smooth beans and nestles in among the spindly flowers at the end of a baby broccoli stem, resulting in lacy, extra-crispy tempura. A wok is ideal for deep-frying. It can accommodate a lot of vegetables at one time without crowding, and it holds heat well. The oil should hover between 350 and 375 degrees so that the vegetables cook quickly and crisp up without absorbing too much oil. Be sure to let the oil come back up to temperature between batches, and use a thermometer. You will be amazed to find a green bean tender and hot inside its crispy coating in two minutes or less.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the batter: In a medium bowl, whisk together cornstarch, polenta or cornmeal, whole wheat flour, salt and cumin. Whisk in sparkling water. Stir in cilantro and dukkah.
- Top and tail beans. Cut long stems off broccoli; cut broccoli tops into smaller florets or leave intact.
- Pour oil to a depth of 3 inches into a wok or wide saucepan and heat over medium-high heat to 350 to 375 degrees. Set up a sheet pan with a rack on it next to pan and cover rack with layers of paper towels. Have a deep-fry skimmer handy for removing vegetables from the oil onto the rack.
- Using tongs, dip vegetables into the batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, 1 to 2 minutes. Flip over with skimmer to make sure coating is evenly fried. Do not crowd pan. Let oil come back up to temperature between batches.
- Using skimmer, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Cool slightly and serve.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 88 milligrams, Sugar 2 grams, TransFat 0 grams
BROCCOLI & GREEN BEANS
Make and share this Broccoli & Green Beans recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
- In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 119.6, Fat 7.3, SaturatedFat 1, Sodium 42.2, Carbohydrate 12.1, Fiber 2, Sugar 0.8, Protein 5.4
GREEN BEANS AND BROCCOLI WITH A BACON-LEMON TOPPING
Lots of vitamins and a tangy taste! Blanch the veggies while you make the topping. If you want more sauce, use more lemon juice and also more sugar and mustard. Use young, fine green beans for this.
Provided by Zurie
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the vegetables and put it all in a pot with a little water, and bring to a boil. Parboil only, for about 2 - 3 minutes, until bright green but still a little crunchy. Add salt and drain in a colander or sieve.
- Heat the butter and olive oil in a skillet, then add the chopped onion and bacon. Use fairly high heat, and stir often with a wooden spoon, until onions and bacon are soft, not brown or crisp.
- Turn heat off, but keep on the hob while adding lemon juice, sugar (or substitute) and mustard. Mix all well with the back of a spoon.
- Put the vegetables in a heated oven dish, then ladle over the bacon-lemon topping.
- There won't be much sauce, as my idea was to flavour but not obscure the crunchy taste of the fresh veggies.
- If the vegetables have cooled while you made the sauce topping, cover the dish with foil and leave in a warming oven to warm through -- but not for too long!
- Nice with any meat dish and rice.
Nutrition Facts : Calories 282.4, Fat 22.9, SaturatedFat 7.1, Cholesterol 26.9, Sodium 329.1, Carbohydrate 15.1, Fiber 2.5, Sugar 4.2, Protein 7.6
Tips:
- Choose fresh, vibrant broccoli and green beans. Look for broccoli crowns that are deep green in color and have tightly closed florets. Green beans should be crisp and snap when broken.
- Trim the broccoli and green beans. Remove the tough ends of the broccoli stems and cut the florets into bite-sized pieces. Trim the ends of the green beans.
- Blanch the vegetables. This helps to preserve their color and crispness. To blanch the broccoli, bring a large pot of salted water to a boil. Add the broccoli and cook for 2-3 minutes, or until the florets are bright green. Remove the broccoli from the boiling water and immediately transfer it to a bowl of ice water to stop the cooking process. Repeat the process with the green beans.
- Sauté the vegetables. Heat a large skillet over medium heat. Add the olive oil and garlic and cook until fragrant, about 1 minute. Add the broccoli and green beans and cook, stirring occasionally, until heated through, about 5 minutes.
- Season the vegetables to taste. Add salt, pepper, and any other desired seasonings. Serve immediately.
Conclusion:
This simple yet flavorful dish is a great way to enjoy two of your favorite vegetables. The broccoli and green beans are cooked perfectly and retain their bright color and crispness. The garlic and olive oil add a delicious flavor that is sure to please everyone at your table. So next time you're looking for a healthy and delicious side dish, give this broccoli and green beans recipe a try. You won't be disappointed!
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