Roasted Green Beans and Carrots
This roasted green beans and carrots recipe elevates a standard vegetable side dish to delicious heights with garlic, honey, and lemon zest.
Equipment
- baking tray
- roasting pan
- Spoon
Ingredients
Vegetables
- 300 g whole carrots 3-4 large carrots
- 300 g green beans
Seasonings and Condiments
- 2 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
- 1 tablespoon honey
- ½ lemon lemon juice and zest
- 15 g Pecorino cheese
Instructions
Cooking Steps
- Preheat your oven to 200C | 400F
- Quarter your carrots lengthways and chop them in half for even length with green beans. Trim ends off green beans if needed.
- Add the carrots and green beans to a baking tray and drizzle with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
- Mix the seasonings and oil with the vegetables to ensure even coating. Spread them evenly on the baking dish and roast for 25 minutes.
- Remove from oven and drizzle honey over the vegetables.
- Return to the oven for another 5 minutes to caramelize the honey.
- Remove from the oven and serve on a platter.
- Top with lemon juice, lemon zest, and cheese. Optionally add flaky sea salt.
- Serve hot and enjoy!
Notes
Frozen green beans can also be used; they cook quicker than carrots. Carrots can be peeled if desired. Optional to mix and freeze vegetables for later use.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 19gProtein: 4gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 173mgFiber: 5gSugar: 10g
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