Spring carrots and green beans with hazelnuts Recipe

(16 ratings)

carrots and beans
  • Vegetarian
Cooking Time10 mins

Whether you’re roasting lamb, chicken or pork on a Sunday or need something tasty to go with your usual roast dinner recipe, why not mix up your usual vegetable side dish this week and try something a little different? Carrots and green beans combine really well with hazelnuts and orange juice to create a dish that’s full of flavour and crunch.

Green beans are full of fibre and protein, as well as being packed with vitamins. In particular, green beans are full of vitamins A, C, K, B6 as well as folic acid. When coupled with carrots, they make for a really healthy veggie dish. Carrots are full of beta-carotene and fibre, and are also high in vitamins A, C, K and B6 along with other minerals like iron, copper and potassium.

Carrots and green beans are cheap vegetables to buy, so they’re a really cost effective way of feeding the family and making sure they get some of their five-a-day. The sweetness of the orange juice and the nuttiness of the hazelnut adds another layer of flavour to this side dish too to make it a really tasty option to serve with your roast dinner this week.



  1. Trim the carrots and beans. Steam the carrots, then the beans, until just tender.
  2. While still warm, toss in the chopped roasted hazelnuts, the juice of 1 medium orange and the hazelnut or olive oil then season well.


  • 300g carrots
  • 500g beans
  • Juice of 1 medium orange
  • 3tbsp chopped roasted hazelnuts
  • 2tbsp hazelnut or olive oil
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.