Carrot • Green Beans • Celery
A fresh and hearty vegetable medley made with tender baby potatoes, sweet carrots, crisp green beans, and crunchy celery, all tossed in herbs and a light olive-oil seasoning. Perfect as a warm side dish or a light plant-based meal.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
2 cups baby potatoes
2 large carrots, cut into chunks
1 cup green beans, cut in halves
1 cup celery slices
1 small onion, thinly sliced
1 tbsp olive oil
1 tsp dried parsley
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
Optional: squeeze of lemon or splash of vinegar for brightness
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
- Cook the Baby Potatoes
Add baby potatoes to salted boiling water.
Cook 10–12 minutes until tender but not mushy.
Drain and set aside.
- Cook the Carrots & Green Beans
In the same pot, boil carrot chunks for 6–7 minutes.
Add green beans for the last 3 minutes.
Drain.
- Prep the Flavor Base
Heat olive oil in a large pan.
Add sliced onion and sauté until soft.
Add celery and cook 2 minutes.
- Combine Everything
Add the cooked potatoes, carrots, and green beans to the pan.
Season with parsley, oregano, salt, and pepper.
Toss gently until everything is coated and warmed through.
Add lemon juice if desired.
- Serve Warm
Beautiful as a side dish or a full veggie bowl on its own.
Prep Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Calories: ~190 kcal
Servings: 2 bowls