Multi-Colored Carrots & Golden Wax Beans with Chipotle Lime Butter

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Don’t you feel like side dishes are underrated? Even though a side dish isn’t the main event of the meal doesn’t mean it has to be an afterthought. Au contraire (pardon my French…because I don’t speak it!) side dishes, even with just a touch of effort can complement and elevate any main. I mean we spend the bulk of our meal making time preparing the main dish, usually a protein, and then our side dishes, usually veggies, just end up steamed and seasoned and presto! Bon appetit (last time I promise). Well this time let’s spice it up a little, shall we? We’ll still keep it quick and simple-ish but this compound butter will take your veggie sides on a trip to yum-town. Bon voyage!


Prep time: 5 minutes
Cook time: 5- 7 minutes
Serves: 4 people


25 golden wax beans
2 medium sized carrots, thinly sliced
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Chipotle Lime Butter:
1/2 cup unsalted grass-fed butter
1/2 lime, zested and cut into wedges for serving
1/4 tsp black pepper
1/4 cup fresh cilantro, minced
1/2 tsp chili powder
Sea salt to taste

Start out with room temperature butter; this makes it way easier to incorporate all those banging flavors. If you didn’t plan ahead and you have only cold fridge butter, just give up now. KIDDING! Just pop it in the microwave for 10-15 seconds to soften up. I’m usually pretty anti-microwave but on this one let’s just all agree to look the other way, OK?

Now this is where it gets complicated: Add all of those tasty ingredients into that butter and stir until it comes together.

Get out a piece of plastic wrap and lay it down on the counter. Spoon all of the chipotle lime butter you just made onto the plastic wrap and roll up it like a savory spicy butter burrito. Then tuck in the ends. Do not eat this burrito. That part comes later.

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Now that you’ve formed your butter into what I lovingly call a flavor tube just stick it in the fridge for 15 to 20 minutes. Here it will turn back into cold fridge butter 2.0.

Once your compound butter is hard you can slice off pieces as you need and it will keep in the refrigerator for 1- 2 weeks. That’s assuming you don’t just put it on everything because you’ll want to. It’s that good.

Butter’s done! Now we use it to flavor our veggies. Cut off a healthy slice of the chipotle lime butter and place it in a pre-heated pan. Add in beans and carrots; cook until vegetables are tender. I like to serve them with a touch more of the compound butter because YUM! and a squeeze of lime.

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Thanks for reading and please share any comments or your experiences below. I love hearing feedback on these recipes so let me know how you like it! For more tasty recipes and other interesting blog entries follow me on Facebook!

Brooke Carragher, C.H.N- Certified Holistic Nutritionist, Blogger, Gardener, Yoga Enthusiast, Educator and Food Lover.

Whole U Nutrition- A Whole U Approach To Wellness

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