Garlic Basil Carrots and Green Beans


So…the green beans have taken over again.

We knew it was coming. As soon as we filled the mail bin on the first pick…we knew we were in for weeks and weeks of green beans. We’ve picked the rows 3 or 4 times, refilling our mail bin and biggest bowls, over and over.

Someone save me.


So far, we’ve canned over 30 jars of green beans and still have more to go.

I will never ever – ever – buy green beans again.


When you’re in the middle of green bean season, green beans are kinda the last thing you want to eat just because they’re staring at you from the bin on the table and because you’ve been canning them for days already.

And there’s only so many nights that you can have them cooked plain or with bacon grease (the best way).


I’m just as surprised as you are to see carrots in this – something I’m making willingly. But carrots sliced thin with a vegetable peeler? I can handle. Plus, these are tossed with fresh green beans, a healthy glug of olive oil, chopped garlic, and lots of fresh basil.

Summer in a pan! It almost makes you forget about the bushel of beans still waiting to be used.

Garlic Basil Carrots and Green Beans

Makes: 4 servings


  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 2 carrots, peeled and thinly sliced with a vegetable peeler
  • 1 pound green beans, trimmed
  • 1/4 cup fresh basil, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp olive oil


  1. Heat oil in a large skillet over medium heat.
  2. Add the garlic and cook, stirring, for 2-3 minutes until you can smell the garlic starting to cook.
  3. Toss in the carrots and green beans, stirring together with the garlic to keep it from burning on the bottom of the pan.
  4. Let the veggies cook, stirring occasionally, for 5-7 minutes, until the carrots and beans are becoming tender. Once the veggies are as soft as you want, remove the pan from heat.
  5. Stir in the chopped basil, salt, pepper, and another Tbsp of olive oil.

16 Responses to “Garlic Basil Carrots and Green Beans”

  1. #
    Colleen @ What's Baking in the Barbershop?! — July 24, 2012 at 12:20 pm

    This dish looks like a perfect way to use up some of those fresh green beans! Thanks for the great idea. I don’t have nearly as many green beans as it sounds like you do, but I do have quite a few :)

  2. #
    Julie @Savvy Eats — July 24, 2012 at 12:37 pm

    Ahhh, our’s are starting to take over again…so exciting! Though ask me again how I feel in 3 weeks when they really take hold!

  3. #
    Kathryn — July 24, 2012 at 1:12 pm

    All of my favourite flavours in one dish, perfect!

  4. #
    Ginger — July 24, 2012 at 2:14 pm

    The Dempseys are here to rescue you from green beans!!! “Cute little (expletive) bunny” ate 98% of our green beans this year. I’m averaging about a handful a day. So frustrating! How do y’all keep critters away from things out there where y’all are? We’re in the middle of town and haven’t fared well in the critter department for about three years running. I’m ready to whip out electrical solutions.

    On the other hand, thanks to Jenn, we’re swimming in gorgeous tomatoes! I’m hoping to do some canning in mid-August after we return from vacation.

  5. #
    Denise @ Creative Kitchen — July 24, 2012 at 2:15 pm

    Again….I so wish I were your neighbor!! My girls love it when I make them in the cast iron skillet with minced garlic, sea salt and pepper. SO good!!

  6. #
    Liz @ Tip Top Shape — July 24, 2012 at 2:40 pm

    This looks absolutely delicious. I love green beans! Also, I love your use of the word “glug” in this. I’m going to have to use that now! lol

  7. #
    Jackie @ The Beeroness — July 24, 2012 at 3:33 pm

    I love the carrot ribbons :) gorgeous salad.

  8. #
    DessertForTwo — July 24, 2012 at 4:12 pm

    I love it when the green beans go nuts! Ever try freezing them? I’m too scared to can them because it requires pressure.

  9. #
    Biz — July 24, 2012 at 5:54 pm

    That’s how my grandma made green beans – with bacon grease – so fricken good! You’ll be happy come December that you can reach and get a jar of summer beans though. :D

  10. #
    Emily @ Glitz Glam Granola — July 24, 2012 at 6:07 pm

    Omigosh I absolutely love green beans- they are one of my favorite veggies! This looks like such a delicious and easy way to prepare them too– I’ll def have to try it this week!

  11. #
    Sues — July 24, 2012 at 6:25 pm

    Oh, how I envy your problem! I would love to be on green bean overload right now… But I have to be made happy with the occasions that I get them in my CSA. This salad looks beautiful!

  12. #
    Cassie — July 24, 2012 at 6:32 pm

    I love it when green beans take over! This flavor combination is out of this world!

  13. #
    Eileen — July 24, 2012 at 6:34 pm

    I can sympathize with crazy harvest syndrome–I definitely had a hard time getting through all our backyard plums–but I’m simultaneously jealous of your green bean crop, because all but one of my bean plants were mowed down by pests! Boo. The fresh bean and carrot combination sounds perfect, though! My mom used to make basil carrots–just sauteed carrots, basil, and butter–so this is giving me ideas for a more sophisticated and interesting version. :)

  14. #
    Erika - The Teenage Taste — July 24, 2012 at 8:08 pm

    These look really, really good! I need to start growing some green beans in my garden because I buy them from the farmer’s market 3 times a week anyways! Seriously bookmarking this! :-D

  15. #
    Ali @ Gimme Some Oven — July 24, 2012 at 9:09 pm

    You are my canning hero!!! These look delicious!

  16. #
    Jen @ keepitsimplefoods — July 27, 2012 at 9:48 pm

    Yum, I like easy green been dishes, like this one.

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