I get asked for this recipe probably more than any other side-dish recipe! My sauteed garlic green beans & snap peas are equally an adult & kid favorite and it’s super easy to make! You can swap out these veggies and incorporate whichever delicious green vegetable you love!
First I start with green beans. I steam them in a steamer basket on the stove for four minutes. Then I remove them and transfer them to a bowl.
Next, I do the same process with sugar snap peas. However, the snap peas take a shorter amount of time to steam. Steam them in a steamer basket for two minutes and then remove them and transfer them to a bowl.
Now it’s time to saute the vegetables. I use the same pot that I steamed them in to make for easy clean-up. I add just a little bit of olive oil, you truly do not need a lot. Keep in mind that this is for 10-12 servings and I’m only using a tablespoon of olive oil. Here is the key; you’re going to saute them over medium to high heat and let the garlic slightly brown and get golden. You can see around the edges when it’s getting to be a golden color. That is what you’re looking for because that is what is going to add the delicious almost roasted flavor to your green beans. Once the garlic is a golden color, go ahead and add back in the green beans. Since they are already steamed they won’t have to cook much longer. At this point, you can even turn off the heat as you don’t want the green beans to cook anymore. You want them to stay crisp while maintaining the yummy roasted garlic flavor. Season with kosher salt & a big pinch of ground black pepper. Don’t be afraid to season too much. This is what adds more flavor to your food! So I usually add one more big pinch of kosher salt on top of the green beans and give it a stir and make sure to toss the golden color garlic throughout so each bite gets that amazing flavor.
Now repeat the same exact process with the sugar snap peas. Saute the garlic in a tiny amount of olive oil, until it browns around the edges and gets to be a beautiful golden color. Then add in the sugar snap peas. Season with a pinch of kosher salt & ground black pepper. Give it a stir to make sure all of the golden bits are mixed throughout the veggies.
Add back in the green beans with the sugar snap peas and give it a quick toss to warm through.
Transfer to a platter and serve
Keep in mind that this recipe is using very little oil to keep it healthy while still maintaining its deliciousness. I find it to be a great way to get kids to eat their veggies!
Remember, the more oil you add, the more calories you add. By dumping one additional tablespoon of oil in the pot, you’re adding 120 extra calories and an additional 13 grams of fat which is definitely not needed.
Sauteed Garlic Green Beans & Snap Peas
- Heavy bottom pot
- Steamer basket
For the Green Beans
- 1 pound Green Beans (trimmed & cleaned)
- 1 tbls Olive oil
- 2 tsp Crushed garlic
- 1 pinch Kosher salt
- 1 pinch Ground Black pepper
For the Snap Peas
- 1 pound Sugar snap peas
- 1 tbls Olive oil
- 2 tsp Crushed garlic
- 1 pinch Kosher salt
- 1 pinch Ground black pepper
Steam green beans using a steamer basker until tender (about 4 minutes)
Place olive oil and crushed garlic in a pot (the same pot you steamed the vegetables in) and cook on medium heat until the garlic turns light gold in color
Place green beans in the pot and add salt & pepper
Remove the green beans and transfer to a bowl
Follow the same process iwth the sugar snap peas
Steam snap peas in a steamer basket for about 2 minutes (note these take a shorter amount of time to steam then the green beans)
Place olive oil & garlic in pot and cook on medium heat until the garlic turns a light gold color
Pour in the snap peas and then add hte salt & pepper
Add back in the green beans & toss all together
Transfer to a platter and serve