Garlic Roasted Carrots and Green Beans is a healthy and easy side dish that is not only delicious but allergy-friendly as well. Roasting the carrots draws out the sweetness and gives the garlic a nice nutty flavor. Depending on how thick you cut the carrots they take slightly longer to roast, so I recommend keeping them separate until after roasting.
Double or triple the recipe for an excellent addition to your holiday meal.
Garlic Roasted Carrots and Green Beans Ingredients
- 1 pound carrots
- 1 pound green beans
- 2 tablespoons olive oil
- 1-2 cloves garlic
- 1 teaspoon salt
- 2-4 tablespoons fresh parsley
- Preheat oven to 425 degrees.
- Peel and then cut carrots into sticks about the same thickness as the green beans.
- Trim the ends off of the green beans.
- Put the carrots and green beans into two separate bowls and drizzle each with 1 tablespoon olive oil.
- With a mortar and pestle crush garlic, salt and parsley (or finely chop and mix). Put half in each of the vegetable bowls and mix in.
- Cover one large baking sheets with parchment paper (optional, for easy clean up).
- Spread the vegetables in an even layer on the baking sheet(s) and roast for about 20 minutes (green beans) and 25 minutes (carrots).
- Combine and serve immediately.
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