Teriyaki Green Beans & Carrots

It should be the time of year for green bean salads but NJ hasn’t quite warmed up yet so we’re still wearing long sleeves, sweaters and eating dishes made on the stove top or oven. Just yesterday my husband thought he might make his amazing Cimmaron Chili and it seemed like a good idea given the chill in the air. (I’m trying to get him to let me post it but he’s a little protective.)

Although we haven’t gotten fresh green beans from the Garden I did get them in the local grocery store. I’m a little worried we will get very few local veggies this year since we’ve had days and days of rain and gloom and very little sun. Our poor pepper and tomato plants are green as can be but only have a few emerging buds. We’ve actually moved a few plants back into the garage and have them under grow lights!

Weather has never stopped me from cooking but it has changed the cooking mood I’m in. Right now hot, steamy side dishes are still on the menu. So, get out your favorite pan, some tasty ingredients, fire up the stove and get ready to prepare this Teriyaki infused Green Bean & Carrot side dish for your dinner tonight.

More green bean recipes at The W.H.O.L.E. Gang Friday Foodie Fix!

Teriyaki Green Beans and Carrots

1/4 cup gluten-free soy sauce
1/8 cup water
1/8 cup rice vinegar
1 tablespoon brown sugar or honey
1/2 teaspoon ground fresh ginger (or more to taste)
1 tablespoon orange marmalade
1 clove garlic, minced (optional)
2 carrots, sliced
3/4 pound fresh green beans or 1 package frozen whole green beans

Combine the first six ingredients in a small skillet. Cook over medium heat until the sauce just begins to boil.

Slice the carrots about 1/8 inch thick and add to the pan. Lower the heat to a gentle simmer and cook about 3 or 4 minutes more with the lid on. If using fresh green beans wash, trim ends, and leave whole or cut in half. Add the green beans, put the lid back on and simmer for 2 or 3 minutes until the green beans are cooked to your liking.

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