Simply Roasted Carrots and Green Beans
During the winter, I normally make a lot of roasted veggies. The other night I served a meatless meal including, a Mushroom Sauté with Lemon and Garlic, Roasted Brussels Sprouts, and Butternut Squash with Dried Cranberries, these simply roasted carrots, and green beans, and a freshly baked loaf of bread with some brie cheese. It was a healthy and delicious dinner that even my kids liked.
Simply Roasted Carrots and Green Beans
Ingredients:
- 1 tbsp olive oil
- Several small carrots, peeled and sliced in half lengthwise
- Large handful of green beans, ends removed if desired
- 1 sprig of thyme, leaves removed
- Freshly cracked pepper, to taste
- Garlic powder, to taste
- Himalayan Sea Salt (or other sea salt), to taste
How to Make Simply Roasted Carrots and Green Beans
Preheat the oven to 375 degrees. Coat the baking sheet with olive oil cooking spray.
Toss the carrots and the green beans together on the baking sheet with some olive oil until evenly coated. Season the veggies with fresh thyme leaves and freshly cracked pepper and garlic powder, to taste. Toss until evenly coated. Remove the green beans and set them aside on a plate.
Place the carrots into the oven and roast for 20 minutes, flipping them halfway through cooking.
Add the green beans and cook for 10 minutes, flipping them halfway through cooking, until they are fork-tender yet still a bit crisp and the carrots are tender.
Remove from the oven and season well with Himalayan Sea Salt (or regular sea salt), to taste. Serve immediately. Enjoy.
Equipment
Ingredients
- 1 tbsp olive oil
- Several small carrots peeled and sliced in half lengthwise
- Large handful of green beans ends removed if desired
- 1 sprig of thyme leaves removed
- Freshly cracked pepper to taste
- Garlic powder to taste
- Himalayan Sea Salt or other sea salt, to taste
Instructions
- Preheat the oven to 375 degrees. Coat the baking sheet with olive oil cooking spray.
- Toss the carrots and the green beans together on the baking sheet with some olive oil until evenly coated. Season the veggies with fresh thyme leaves and freshly cracked pepper and garlic powder, to taste. Toss until evenly coated. Remove the green beans and set them aside on a plate.
- Place the carrots into the oven and roast for 20 minutes, flipping them halfway through cooking.
- Add the green beans and cook for 10 minutes, flipping them halfway through cooking, until they are fork-tender yet still a bit crisp and the carrots are tender.
- Remove from the oven and season well with Himalayan Sea Salt (or regular sea salt), to taste. Serve immediately. Enjoy
GIVEAWAY WINNERS:
Sadly, the two winners of the R.W. Knudsen Just Juice didn’t send an e-mail within so I had to pick two new winners. The first winner is comment number 26 – congratulations Jovina!
Jovina Coughlin — January 12, 2016, @ 4:34 pm
What a great idea Pam. I make lemon curd but I never thought about curd made from pomegranate juice. Looks wonderful.
The second winner is number 11 – congratulations Grace!
what a unique curd! puts lemon and grapefruit curd to shame, I daresay.
Congratulations ladies!!! Please e-mail me with your mailing address so R.W. Knudsen can send you your bottle of Just Juice. If I don’t hear from you within 48 hours, I will choose another winner.
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So yum! I had some roasted parsnip and sweet potato for the lunch today..next one will be this!
Those carrots are adorable! And this is the prettiest veggie dish ever.
I wondered how you’d reconciled the fact that carrots take longer to cook than just about any other veggie; great combo, Pam.
And I saw your recipe in Relish magazine which comes in my paper once a month. I was very excited when I realized it was you! Did you get a copy; would you like me to mail mine to you?
Marjie,
I am so glad you saw that! They sent me a couple of copies of the magazine, but thanks for the offer! I think they are putting another recipe in the March issue, as well.
P
What a great combination. I love roasted vegetables and will try your combo next.
I must try roasting beans Pam, they look really scrummy
Thank you for the recipe it was a big hit in my home!!!
This is what I am making for Thanksgiving!! Looks good!!
Made this for thanksgiving dinner. Excellent recipe!
Helen,
I am so glad you liked it!
-Pam