Roasted Green Beans and Carrots
These Roasted Green Beans and Carrots are not your average boring veggie side dish, finished with garlic brown butter, and topped with fresh parmesan and lemon zest.
Equipment
- Oven
- baking sheet
- parchment paper
- large bowl
- small saucepan
Ingredients
- 12 ounces green beans ends trimmed and washed
- 1.5 pounds whole carrots sliced in half
- 1 Tablespoon olive oil
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 Tablespoon honey
- 3 Tablespoons butter
- 6-8 cloves garlic sliced thinly
- 1 Tablespoon lemon juice
- fresh parmesan optional
- lemon zest optional
Instructions
- Review all recipe notes and instructions before beginning.
- Preheat the oven to 425°. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, toss the carrot, green beans, olive oil, honey, salt, and pepper until well combined.
- Pour the vegetables on to the baking sheet and spread them into a single layer.
- Roast for 30-35 minutes. Check the carrots with a fork to make sure they are tender. Remove once the carrots are cooked to your liking.
- While the vegetables are roasting, make the garlic brown butter. On low heat melt the butter in a small saucepan. Add in all of the sliced garlic. For 5-10 minutes, brown the butter on low medium heat.
- Once the brown bits appear, remove the pan from the heat. Stir in the lemon juice.
- Finish the carrots and green beans with the garlic butter, lemon zest, and fresh parmesan.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 200mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 7000IUVitamin C: 15mgCalcium: 100mgIron: 1mg
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