Sauteed Green Beans and Carrots with Maple Prosciutto and Walnuts

5 from 10 votes

Sauteed Green Beans and Carrots with Maple Prosciutto and Walnuts

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.

Prep Time10

Cook Time10

Course: Side

Cuisine: Anytime

Keyword: sauteed green beans and carrots

Servings: serves

Calories: 189kcal

Equipment

Skillet

Ingredients

6 large carrots cut lengthwise into quarters
24 green beans trimmed top and bottom
⅓ cup salted butter
4 slices prosciutto torn into small pieces
¼ cup chopped walnuts
3 cloves garlic sliced thinly
1 tablespoon fresh thyme chopped
1 tablespoon pure maple syrup
salt and pepper to taste

Instructions

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.

Notes

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.

Nutrition