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Sweet and spicy green beans and carrots are an easy side dish that’s loaded with flavor! Tart apples and thick-cut bacon are a knockout alongside the tender fresh veggies and the sweet and sour sauce.
Green Beans and Carrots with Bacon
Are you looking for a side dish with a different spin? If you’re a fan of bold veggie combos, like my braised green beans and tomatoes or lemon butter green beans, you’ll absolutely love this sweet, savory, and slightly spicy recipe for green beans and carrots! Sautéed with crisp apple slices and smoky, thick-cut bacon, it’s the kind of dish you’ll want to make on repeat.
The brown sugar brings just enough sweetness, the apples add a juicy bite, and a splash of hot sauce gives it a kick. It’s a bold little side that checks all the boxes: sweet, salty, smoky, and spicy. Trust me, once this hits the table, no one’s going to let that serving bowl out of arm’s reach.
What You’ll Need
This green beans and carrots side dish keeps things simple, using just a handful of flavorful ingredients like thick-cut bacon, sweet apples, and a touch of heat. Here’s what to grab:
- Carrots: Wash and peel the carrots, and then cut them into 1-inch pieces.
- Green Beans: The green beans should be washed and drained, with the ends trimmed, and each bean cut in half.
- Bacon: Thick-cut bacon stands up best in this hearty side dish.
- Onion: Dice one small onion. I usually use yellow onion, but any kind will be fine.
- Apple: I recommend a firm, tart apple like Granny Smith or Pink Lady. Leave the peel on, and cut into half-moons.
- Hot Sauce: My go-to is Frank’s Red Hot sauce.
- Brown Sugar: A spoonful of brown sugar.
- Salt and Black Pepper
How to Make Sweet and Spicy Carrots and Green Beans
Making the dish is easy! All you have to do is blanch the veggies and then sauté everything in a skillet.
- Blanch the carrots and green beans. Bring a medium saucepan or pot of salted water to a boil. Add the cut carrots and green beans to the boiling water, and cook them for about 3 to 5 minutes, until just tender. Drain the water, and set the veggies aside.
- Cook the bacon and onions. While the veggies are cooking, heat a cast-iron skillet over medium-high heat. Add the diced bacon and cook for about 5 minutes, or until just starting to crisp up. Stir in the diced onions, and cook for 3 more minutes, until the onions have softened and the bacon is crispy.
- Add the apples, hot Sauce, and sugar. Stir the apple slices into the skillet, followed by the hot sauce and brown sugar. Cover and cook for 4 minutes.
- Stir in the veggies. Finally, add the carrots and green beans to the skillet. Give everything a good stir, and cover the skillet. Cook for 2 minutes, or until heated through and tender. Season with salt and pepper; taste, and adjust as needed.
Katerina’s Recipe Tips
- Use Frozen Green Beans: This recipe is also really good with frozen beans! Just add them to the blanching water about 3 minutes after the carrots, and proceed with the rest of the recipe as written.
- Cut the Heat: If you’d like a mild version of this recipe, substitute a small amount of apple cider vinegar or white vinegar for the hot sauce.
- Sweet Swaps: Just like in my honey garlic butter carrots, you can use honey, maple syrup, or even monk fruit sweetener here. Each one has a different level of sweetness, so start with a small amount and add more as needed, just enough to balance the flavors without going overboard.
Serving Suggestions
To serve sweet and spicy green beans and carrots, I like to make a simple main course like pork chops or chicken thighs. Here are some easy favorites!
- Pork Chops: These juicy, baked Ranch pork chops are seasoned with a savory blend of herbs and spices you won’t be able to resist! We also love my tomahawk pork chops alongside a veggie side dish.
- Chicken: If you want a fast and easy way to make boneless thighs, try this juicy stovetop chicken thighs recipe! It is versatile and full of flavor.
- Sausage: Andouille sausage with sweet potatoes and Brussels sprouts is a sheet pan dinner that’s a snap to make, thanks to a quick seasoning blend of garlic powder, onion powder, and dried herbs.
How to Store and Reheat Leftovers
- To refrigerate, place leftovers in airtight containers and store in the fridge for up to 4 days.
- To reheat, place the desired portion in a skillet or saucepan over low heat. Cover, and cook until heated through.
- To freeze, just pack the cooled leftovers into freezer bags or airtight containers, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
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Green Beans and Carrots
Ingredients
- ½ pound carrots, cut into 1-inch pieces
- ½ pound fresh green beans, washed, ends trimmed, and each bean cut in half
- 4 slices thick-cut bacon, diced
- 1 small yellow onion, finely diced
- 1 granny smith apple, core removed, peel on, and cut into 1/4-inch thick slices
- 2 tablespoons hot sauce
- 1 tablespoon light or dark brown sugar
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- Blanch the vegetables. Bring a pot of salted water to a boil. Add the cut carrots and green beans to the boiling water and cook for 4 to 5 minutes, or until the veggies are just tender. Drain.
- Cook the bacon. In the meantime, set a cast iron skillet over medium-high heat and heat it up until hot. Add the diced bacon to the skillet and cook for 4 to 5 minutes, or until just starting to crisp up.
- Add onions and apples. Stir in the diced onions and cook for 3 minutes, or until softened. Stir in the apple slices, hot sauce, and brown sugar; cover and cook for 4 minutes.
- Stir in the carrots and beans. Add the carrots and green beans to the skillet; stir and cover, and continue to cook for 2 more minutes, or until heated through and tender.
- Finish and serve. Season with salt and pepper; taste for salt and adjust accordingly. Remove from heat and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Just curious what hot sauce you prefer? I’m making this for Thanksgiving. It sounds delicious.
Hi!
I almost always use Frank’s Red Hot Sauce. 😊