Sing along with me…parsley, sage, rosemary, and thyme!

I was planning to steam some farm fresh green beans to have for dinner as the two girls would be home with us. I had some very thin baby carrots and thought those would work well in combination with the beans. Then I wondered how to add flavor. Fresh herbs! Why not, I have some growing right outside my kitchen door.

Looking at my herb garden I wonder what to use. I used basil with peas before so I want to use something else. Sage. I have no idea what to use fresh sage with so I’ll see if it works with beans and carrots. I select six nice sized sage leaves and cut them up and sprinkle them on top of the carrots in the steam basket. As I am preparing the green beans, I think to myself…parsley, sage, rosemary, and thyme! I step out my back door and pluck some fresh herbs.Actually I snipped them with the kitchen shears.

more green beans get piled into the pan than shown

I used a small bag (one pound?) of mini baby carrots and a batch of fresh green beans that when trimmed equaled about 2 cups. For the fresh herbs I used six sage leaves, a four inch sprig of thyme, a four inch sprig of rosemary, and a few snippets of parsley.

I steamed these for about 7 minutes. I did not keep good track of the time. I had not researched how to use sage and after preparing the pot for cooking I thought I should have kept the leaves whole like the additional herbs.But by that time they were buried beneath.

These get served with grilled pork loin chops seasoned with a Chicago steak seasoning that my son left here before going off to his Alaskan adventure. I put the jars of chimichurri,  A dog fight of flavors!, and plum sauce, Supper, on the table for people to pick for topping their pork. And didn’t Hubby do fabulous grill work on those chops?

The herbs gave a very subtle flavor to the vegetables. I liked it; the others were indifferent.