Carrot and Green Bean Bundles
Last Updated on December 6, 2024 by Betty Davies
Matchstick carrots and green beans are tied together with chives to create these fancy (but easy!) elegant vegetable bundles. Perfect to serve up for an occasion dinner, this restaurant inspired side dish is a great way to add color and goodness to your plate.
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If you are looking for a fancier way of serving up your vegetables, then you have to try this recipe!
Perfect for Christmas, Thanksgiving and Easter dinners, or anytime you want to look like you’ve pulled out all the stops, these carrot and green bean bundles are an easy way to put some fancy on your plate!
Quickly blanched, before being roasted, these simply seasoned carrots and green beans are perfectly tender and their natural flavors shine through.
Be sure to check out my Green Beans and Chorizo and Smashed Carrots recipes too!
Why you will love this recipe!
- Make ahead: You can prep these bundles ahead of time, then just pop them in the oven before serving.
- Easy: Perfect in their simplicity, this is a quick, tasty and easy veggie side dish.
- A little bit fancy: Quit just dumping your veggies on a plate! With an extra couple of minutes in the kitchen, it’ll look like you’ve gone the extra mile!
- Dietary info: Full of vitamins, these carrot and green bean bundles are gluten-free, vegan, dairy-free and low carb.
Ingredients
- Green Beans: Fresh green beans are used in this recipe. Just trim the ends and you’re good to go.
- Carrots: Peel the carrots and cut into matchsticks.
- Chives: Used to tie the carrots and green beans together.
- To season: Salt, black pepper and garlic powder
How to make vegetable bundles
Be sure to scroll down for the full recipe!
- Quickly add the vegetables to boiling water (photo 1).
- Place in iced water to cool (photo 2).
- Place carrots and green beans on a chive (photo 3).
- Tie the chive (photo 4).
- Place the bundles on a baking sheet and season (photo 5).
- Quickly roast to warm through (photo 6).
Recipe Variations
You can use other vegetables to make these bundles; asparagus and broccolini work great. Rather than use chives to tie the bundles, you could use a strip of green onion or leek.
Serving Suggestions
These carrot and green bean bundles are really versatile and will work great with meat, chicken, fish or meat free mains. Try the with some of these favorites:
Make Ahead and Storage
You can blanche the vegetables and tie them together a couple of hours ahead of time, then, just pop them in the oven when you are ready to serve. These are best enjoyed as soon as they are ready, but leftovers will keep for around 3 days and can be reheated in the oven to serve.
Frequently Asked Questions
Yes! Just make sure that they are not too short and you are good to go. The recipe stays the same whether you use fresh or frozen.
Blanching is placing vegetables in boiling water for a short period of time, and then transferring them to a bowl of iced water. The ice water quickly stops the veggies from cooking. This process creates tender veggies that keep their vibrant color, they also retain more vitamins and goodness.
These carrot and green bean bundles are so simple, but make a big impact on the plate! Bright and vibrant, and neat and tidy when served, this easy method has a big impact!
Recipe Notes and Tips
- Cut the carrots as evenly as you can so that they cook at the same time.
- Don’t skip or hurry the blanching. Your veggies will stay super colorful this way.
- The chives are delicate, so be gentle when you are bundling the carrots and green beans. Don’t pull the chives too tight all they’ll break.
- Use thicker chives that are not wilted.
Carrot and Green Bean Bundles
Ingredients
- ½ pound green beans (225g)
- 2 carrots
- spray oil
- pinch garlic powder
- pinch salt
- pinch black pepper
Instructions
- Trim the ends of the green beans, wash, and set to one side.
- Peel the carrots and cut into matchsticks – a similar length to the green beans.
- Place several ice cubes in a large bowl and fill with cold water. Set to one side.
- Place a pot of salted water on the stovetop on a high heat.
- Once boiling, place the carrots and green beans in the water.
- Bring the water back to a boil, and cook the veggies for 3 minutes.
- Drain the vegetables to the water and quickly place in the bowl of iced water. Leave for 5 minutes.
- Preheat the oven to 400F / 200c.
- Line a baking sheet with parchment or foil.
- Once the veggies are cooled, pat them dry with kitchen paper.
- Lay a chive on a flat surface and place a couple of carrot sticks and 3 or 4 green beans in the middle of the chive.
- Tie the chive around the veggies, do a double know to secure. Place on the baking sheet.
- Repeat with the rest of the vegetables.
- Spray the bundles with a little oil and sprinkle over salt, black pepper and garlic powder.
- Place the baking tray with the bundles in the preheated oven for 15 minutes and serve.
Notes
- Cut the carrots as evenly as you can so that they cook at the same time.
- Don’t skip or hurry the blanching. Your veggies will stay super colorful this way.
- The chives are delicate, so be gentle when you are bundling the carrots and green beans. Don’t pull the chives too tight all they’ll break.
- Use thicker chives that are not wilted.
