This delightful maple-glazed sauteed green beans and carrots side dish comes together in one skillet and makes the most perfect addition to your Fall table. Great to serve as a side during the Holidays or to spruce up your Sunday dinner. The Maple adds a lovely hint of sweetness alongside with the saltiness of the prosciutto that guarantees everyone will be coming back for seconds.
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Maple Glazed Sauteed Green Beans and Carrots with Prosciutto and Walnuts
This dish may look super impressive but I promise it is so easy to pull together.
Bonus: because of the prosciutto and the candied walnuts, the kids are going to be happy to gobble down their veggies.
Mine request this ALL the time, it is definitely a favourite side dish around here, although we do tend to reserve it for special occasions.
What Ingredients Are Needed To Make These Sauteed Green Beans and Carrots?
We try and keep it nice and simple around here so I have included a list of the ingredients I have used, and some substitutions should you wish to change things up depending on what you have and what you can get your hands on:
- Carrots. To keep it budget-friendly I used some regular carrots cut into quarters lengthwise. If you want to fancy things up a bit you could use some dutch carrots instead. You will need around 2 bunches of dutch carrots or 6 regular large carrots.
- Green beans
- Prosciutto. I love using prosciutto as it is super thin, so it gets nice and crispy. If you want to keep it budget-friendly you could always sub some diced bacon instead.
- Maple syrup
- Walnuts. Sub any other that lends itself well to being candied – almonds and pecans would work really well. If you want to go nut-free but still want that crunch then sub in some pumpkin seeds instead, they work really well for something different.
Keep it simple and the flavours will really shine through.
Is It Hard To Put Together?
Nope, not at all.
It all comes together in one skillet, or even a saucepan if that’s what you have on hand.
- Steam the carrots and beans,
- Crisp up the prosciutto,
- Add in the garlic and thyme
- Add the walnuts to get them nice and toasty
- Add the maple syrup to give everything a little bit of a subtle candied flavour
- Toss and serve.
This dish is best served as soon as it is ready so everything is nice and warm and the prosciutto is still nice and crispy.
If you would like to meal prep you can certainly pre-steam the green beans and carrots and then just allow them to reheat when you put the rest of the recipe together before serving.
What To Serve With Sauteed Green Beans and Carrots.
This goes fantastically with a Sunday lunch, Easter brunch, Thanksgiving dinner or Christmas dinner. Any Holiday meal really where you want to serve something a little bit special.
Try serving your maple sauteed green beans and carrots with any of the following and you won’t be disappointed:
- Easy Smashed Potatoes with Garlic Butter and Rosemary
- Creamy Garlic Roasted Parsnip Puree
- Super Moist Pressure Cooker Whole Chicken
- Creamy Whipped Feta and Cauliflower Mash
Oh and if you are in the market for a good cast iron skillet, you can’t beat a good Lodge. I have a couple in different sizes and they really do make the best cooking companions:
This delightful side dish comes together in one skillet and makes the most perfect addition to your Fall table. Great to serve as a side during the Holidays or to spruce up your Sunday dinner. The Maple adds a lovely hint of sweetness alongside with the saltiness of the prosciutto that guarantees everyone will be coming back for seconds.
- 6 large carrots cut lengthwise into quarters
- 24 green beans trimmed top and bottom
- 1/3 cup salted butter
- 4 slices prosciutto torn into small pieces
- 1/4 cup chopped walnuts
- 3 cloves garlic sliced thinly
- 1 tbsp fresh thyme chopped
- 1 tbsp pure maple syrup
- salt and pepper to taste
Cook the carrots in a steamer over a saucepan of simmering water for 5 mins. Add in the beans and steam for a further 2 mins. The vegetables should be just tender
Melt the butter over medium heat in a skillet. Add in the torn prosciutto and cook for 3 minutes until starting to turn a golden color. Add in the walnuts, garlic, and chopped thyme and cook for a further 2 minutes. By this time the prosciutto should be crispy.
Drizzle the maple syrup over the prosciutto mixture and give it a good stir. Add in the green beans and carrots and toss well until everything is combined. Cook for around 1 more minute to make sure everything is heated through.
Season to taste and serve.
For meal prepping: If you would like to prep in advance you can always pre-steam the carrots and green beans and pop aside until ready to prepare the rest of the recipe. Heat for about 1 minute longer once added to the prosciutto mixture to ensure they are heated through.
If you enjoyed this recipe then you might want to try these:
- Garlic Pepper Skillet Green Beans
- Morrocan Cauliflower and Pumpkin Couscous Salad
- Smashed Oregano Lemon Garlic Potatoes with Feta
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3