Roasted Green Beans and Carrots
150kcal
Ingredients
- 300 g whole carrots 3-4 large carrots
- 300 g green beans
- 2 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt & pepper to taste ~1 tsp
- 1 tablespoon honey
- ½ lemon juice and zest
- 15 g Pecorino cheese
Equipment
Method
- Preheat your oven to 200C | 400F
- Quarter your carrots lengthways and chop them in half so they’re an even length to your green beans. If needed, trim the ends off your green beans.
- Add the carrots and green beans to a baking tray/roasting pan and drizzle over the olive oil, rosemary, thyme, garlic powder, and salt and pepper.
- Use a spoon or clean hands to mix the seasonings and oil with the carrots and green beans to ensure they’re all evenly coated. Spread the vegetables evenly on the baking dish, then place in the oven to roast for 25 minutes.
- Remove the baking tray from the oven and drizzle the honey over your vegetables.
- Return the honey-glazed green beans and carrots to the oven for a further 5 minutes so the honey can begin to caramelize the vegetables and turn into a sticky sauce.
- Remove your vegetables from the oven and dish them up on your serving platter.
- Add your toppings - squeeze over the lemon juice, and top with the lemon zest and cheese. You could also add a sprinkle of flaky sea salt.
- Serve hot and enjoy!
Nutrition
Serving1gCalories150kcalCarbohydrates19gProtein4gFat8gSaturated Fat2gPolyunsaturated Fat6gCholesterol4mgSodium173mgFiber5gSugar10g
Notes
If you only have frozen green beans, these will also work great in this recipe! Frozen green beans still cook quicker than the carrots so both vegetables should be ready at the same time. You can use either French green beans (the longer, skinnier variety) or standard green beans.
I don’t peel my carrots before chopping them (although of course always wash your carrots!), but you can peel them if you would prefer to.
You could also mix up the green beans, carrots, and seasonings and then freeze in an airtight freezer bag to use at a later date. Simply add oil and roast from frozen for an extra 10 minutes or so.