Description
Elevate your meals with this vibrant medley of roasted carrots and green beans, perfectly seasoned and easy to prepare for any occasion.
Ingredients
Scale
- 1 pound fresh carrots, cut into sticks
- 1 pound green beans, trimmed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme or rosemary
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C).
- Prepare the Veggies: Wash and trim the carrots and green beans. Cut the carrots into evenly-sized sticks.
- Season the Vegetables: In a large bowl, toss the carrots and green beans with olive oil, sea salt, black pepper, and fresh herbs until well-coated.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet to ensure even roasting.
- Roast the Veggies: Roast in the preheated oven for about 20-25 minutes or until tender and lightly browned at the edges. Flip halfway through for even cooking.
- Serve Hot: Transfer to serving plates and enjoy as a delightful side dish or a flavorful main course.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, consider sprinkling garlic powder or mixing in cherry tomatoes before roasting. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F (175°C) for best results.