Saturday, March 27, 2010

Roasted green beans, carrots and garlic

My new favorite for green beans - fast, flavorful and delicious.

3 big handfuls of fresh green beans, cut into bite-sized pieces
1 carrot, peeled and thinly sliced
5-6 cloves garlic, peeled
2 tsp olive oil

lemon juice

Combine all vegetable in a large bowl and toss to coat in olive oil. Spread vegetables out on a baking sheet (parchment paper makes for easier clean up).

Roast in preheated oven at 450° OR, if you're feeling brave and attentive, you can broil them. Keep an eye on them though. (A little burned tips is good - charcoal is not.) Remove from oven when green beans and carrots are brightly colored and sizzling. Serve hot with salt, pepper and a squeeze of lemon juice.

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