Roasted Green Beans and Carrots
This roasted green beans and carrots recipe is a simple but delicious way to elevate what could otherwise be a relatively standard vegetable side dish. Ready in just 30 minutes, and perfectly paired with thyme and rosemary, garlic, honey, and lemon zest.
Ingredients
- 300 g whole carrots 3-4 large carrots
- 300 g green beans
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 1 tbsp honey
- 1/2 lemon juice and zest
- 15 g Pecorino cheese
Instructions
- 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.
- Serve hot and enjoy!
Notes
This roasted green beans and carrots recipe is a simple but delicious way to elevate what could otherwise be a relatively standard vegetable side dish.