Thanksgiving is in two weeks. TWO WEEKS, people! My pulse is already quickening in the anticipation of the turkey, cranberry sauce (one of my favorites (if not my favorite)), stuffing, gravy, green beans, pies, rolls, and so much more! I. Cannot. Wait.
During our Thanksgiving feasts, I’ve realized my family and I go through this routine: on the first round we try to sample a little bit of everything and then on our second and third and fourth and I-lost-track rounds we only get our favorite foods, as if we know our stomachs will go on strike soon so we better get what we really like now before it’s too late. Anyone else like that?
So, that story has absolutely nothing to do with this recipe, except for the fact that this side goes fabulously with turkey (and cranberry sauce!!) And I am dead serious when I say it’s super easy. Don’t believe me? Chop up some carrots, bell pepper, and garlic.
And then take a weirdly-angled shot of it
Ok, fine, that step’s optional
And BAM! Done. Seriously. Dead Seriously. This is definitely an all-year-round kinda side dish. I served it up with white rice and Teriyaki chicken (I used this recipe’s marinade for the chicken, then baked the chicken in a lightly-greased baking pan at around 375F for about half an hour (flip the chicken a few times so it cooks evenly))
An easy and delicious side that every Thanksgiving table needs!
- 2-3 cups green beans (if frozen, thaw)
- 2 garlic cloves, thinly sliced
- 1-2 carrots
- 1 bell pepper (optional)
- olive oil
- salt and pepper, to taste
- Heat the olive oil in a pan; saute the garlic until aromatic.
- Add in the rest of the vegetables and saute on high until soft but still crunchy (about 10 minutes).
- Season with salt and pepper and a bit more olive oil.
- Serve immediately.