Green Beans and Carrots with Charmoula Sauce
Green Beans and Carrots with Charmoula Sauce are such a fun idea for an interesting side dish, and this gluten-free recipe is also vegan! If you want to make a lower-carb version of this recipe just use more green beans and less carrots.
I don’t think there are any awards for Thanksgiving side dishes, but if there were I’d nominate this dish of Green Beans and Carrots with Charmoula Sauce as the Most Interesting New Side Dish. And when I say interesting, what I mean is we couldn’t stop eating it, all the while remarking how plain steamed green beans and carrots had been transferred into something amazing by the sauce.
Charmoula is sometimes referred to as cilantro pesto, and it’s a North African sauce made of chopped herbs and spices. It’s often used as a sauce on fish, which is probably the next way I’ll trying using it. Charmoula is also fairly similar to Chimichurri Sauce, which is a South American sauce served on meat. If you’re not a cilantro fan, I think you could adapt this recipe to use more parsley and less cilantro and get a good result, but I’m not sure how it would work with no cilantro at all.
How to Make Green Beans and Carrots with Charmoula Sauce:
(Scroll down for complete recipe with nutritional information.)
- This recipe will look prettiest if you use the thin French-style green beans, although I’m sure regular beans will also taste great.
- Start by trimming the ends of the green beans and then cutting the carrots into thin strips that are the same thickness as the beans. (I cut the carrots slightly shorter than the beans.)
- I used this wonderful vegetable steamer that I inherited from my stepmother Norma, but if you don’t have a steamer you can rig one up with a small metal colander inside a pan. The pan you use for steaming needs to have a lid.
- Start steaming the carrots first, because they take longer to cook.
- While the carrots cook, start assembling the parsley, cilantro, garlic, and spices for the sauce.
- Once carrots have steamed for about 3 minutes, add the beans and steam for 4-5 minutes more. The vegetables should still be slightly tender-crisp; check one after four minutes to see how they’re doing.
- To make the sauce, use a food processor to chop the garlic, parsley, and cilantro, then add the olive oil, lemon juice, paprika, ground cumin, and salt, and pulse until it’s well combined and chopped.
- Drain the cooked veggies for a couple of minutes, then toss then with about half the Charmoula sauce.
- Arrange the vegetables on a serving platter and drizzle over the rest of the Charmoula sauce. Serve hot or warm.
More Tasty Recipes with Green Beans and Carrots:
Pan-Braised Carrots with Orange and Rosemary from Leite’s Culinaria
Maple-Glazed Roasted Carrots from Kalyn’s Kitchen
Roasted Carrots with Sesame Ponzu Vinaigrette from Steamy Kitchen
Garlic Roasted Green Beans with Shallots and Almonds from Kalyn’s Kitchen
- 1 lb. French-style green beans, ends trimmed
- 1/2 lb. carrots, trimmed into sticks the same thickness as beans (I cut the carrots slightly shorter than the beans)
- 1 large clove garlic, slightly chopped
- 1 cup coarsely chopped cilantro
- 1/2 cup coarsely chopped flat leaf parsley
- 3 T extra-virgin olive oil
- 2 T lemon juice (I use my fresh-frozen lemon juice)
- 1/4 – 1/2 tsp. hot or smoked paprika
- 1/4 – 1/2 tsp. ground cumin
- salt and fresh ground black pepper to taste
- Add a few inches of water to a steamer (or large pot with a steamer insert) and bring to a boil.
- While water is heating, trim the ends of the green beans, and cut carrots into sticks about the same thickness as the beans.
- When water starts to boil and steam, add the carrots and steam for 3 minutes. Then add green beans and steam for 4-5 minutes more, or until all the vegetables are tender-crisp.
- While the vegetables are steaming, chop the garlic a few times and wash, dry, and coarsely chop the cilantro and parsley.
- Add garlic, cilantro, and parsley to food processor fitted with the steel blade and pulse until the herbs and garlic are starting to look finely chopped.
- Then add the olive oil, lemon juice (I use my fresh-frozen lemon juice), paprika, and ground cumin and pulse until all ingredients are combined. (I’d start with the smaller amount of paprika and cumin and taste to see if you want more.) Season the sauce with salt and pepper to taste.
- When the vegetables are done, drain for a few minutes and then place them in a bowl and toss with about half the sauce.
- Arrange vegetables on a serving platter and spoon over the rest of the sauce. Season with salt and fresh ground black pepper as desired, and serve hot or warm.
- Make-Ahead Tips for Thanksgiving: The sauce can be made one day ahead and stored in the refrigerator. Let it come to room temperature before using in the recipe.
Recipe from Fine Cooking with minor adaptations by Kalyn.
Amount Per Serving: Calories: 148Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 274mgCarbohydrates: 20gFiber: 6gSugar: 8gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet/ Low-Glycemic Diet / South Beach Diet Suggestions:
The use of carrots would make this recipe limited to phase 2 or 3 for the original South Beach Diet. The carrots probably make this too high in carbs for traditional low-carb diets, but this recipe is Paleo or Whole 30 if you use an approved oil for the sauce and it’s a pretty low-glycemic dish as well.
Find More Recipes Like This One:
Use Side Dishes for more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.