Name: Honey Roasted Carrots and Green Beans
Ingredients: Carrots: 1 pound, peeled and cut into 1-inch pieces. Choose vibrant, firm carrots for the best flavor and texture. Pre-cut baby carrots can be used for convenience, but whole carrots sliced yourself will offer a slightly sweeter and fresher taste.; Green Beans: 1 pound, trimmed. Fresh green beans are best for roasting, offering a satisfying snap and vibrant green color. Look for firm, bright green beans without blemishes or soft spots.; Olive Oil: 3 tablespoons. Extra virgin olive oil is recommended for its flavor and health benefits. It helps the vegetables roast beautifully and adds a subtle fruity note.; Honey: 3 tablespoons. Use a good quality honey for the best flavor. Different types of honey (like wildflower, clover, or buckwheat) will impart slightly different flavor profiles to the dish.; Balsamic Vinegar: 1 tablespoon. Balsamic vinegar adds a touch of acidity that balances the sweetness of the honey and enhances the overall flavor complexity of the roasted vegetables.; Garlic Powder: 1 teaspoon. Garlic powder provides a savory depth and aromatic touch to the dish. It’s a convenient way to infuse garlic flavor evenly throughout the vegetables.; Dried Thyme: 1 teaspoon. Dried thyme adds a subtle herbaceous and earthy note that complements the sweetness of the honey and the vegetables. Fresh thyme can also be used (about 1 tablespoon, finely chopped) for a brighter flavor.; Salt: ½ teaspoon, or to taste. Salt enhances the flavors of all the ingredients and is crucial for bringing out the sweetness and savoriness of the dish.; Black Pepper: ¼ teaspoon, or to taste. Freshly ground black pepper adds a touch of spice and complexity to the flavor profile.

Ingredients

Carrots: 1 pound, peeled and cut into 1-inch pieces. Choose vibrant, firm carrots for the best flavor and texture. Pre-cut baby carrots can be used for convenience, but whole carrots sliced yourself will offer a slightly sweeter and fresher taste.
Green Beans: 1 pound, trimmed. Fresh green beans are best for roasting, offering a satisfying snap and vibrant green color. Look for firm, bright green beans without blemishes or soft spots.
Olive Oil: 3 tablespoons. Extra virgin olive oil is recommended for its flavor and health benefits. It helps the vegetables roast beautifully and adds a subtle fruity note.
Honey: 3 tablespoons. Use a good quality honey for the best flavor. Different types of honey (like wildflower, clover, or buckwheat) will impart slightly different flavor profiles to the dish.
Balsamic Vinegar: 1 tablespoon. Balsamic vinegar adds a touch of acidity that balances the sweetness of the honey and enhances the overall flavor complexity of the roasted vegetables.
Garlic Powder: 1 teaspoon. Garlic powder provides a savory depth and aromatic touch to the dish. It’s a convenient way to infuse garlic flavor evenly throughout the vegetables.
Dried Thyme: 1 teaspoon. Dried thyme adds a subtle herbaceous and earthy note that complements the sweetness of the honey and the vegetables. Fresh thyme can also be used (about 1 tablespoon, finely chopped) for a brighter flavor.
Salt: ½ teaspoon, or to taste. Salt enhances the flavors of all the ingredients and is crucial for bringing out the sweetness and savoriness of the dish.
Black Pepper: ¼ teaspoon, or to taste. Freshly ground black pepper adds a touch of spice and complexity to the flavor profile.

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Instructions

Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Preheating is crucial for roasting vegetables properly. A hot oven ensures that the vegetables caramelize and become tender on the inside while slightly crispy on the outside, rather than steaming and becoming mushy. Line a large baking sheet with parchment paper or aluminum foil. This step is optional but highly recommended for easy cleanup. Parchment paper prevents sticking and makes transferring the roasted vegetables to a serving dish a breeze.
Prepare the Vegetables: Wash and trim the green beans, removing the stem ends. For the carrots, peel them and cut them into 1-inch pieces. Uniformly sized vegetables are key to even roasting. Cutting the carrots and green beans into similar sizes ensures they cook at the same rate and are perfectly tender at the same time. If using baby carrots, you can skip the cutting step.
Combine Vegetables and Olive Oil: In a large bowl, toss the prepared carrots and green beans with olive oil. Make sure the vegetables are evenly coated with olive oil. This helps them roast and prevents them from drying out. The olive oil also aids in browning and caramelization, contributing to the delicious flavor and texture of the roasted vegetables.
Prepare the Honey Glaze: In a separate small bowl, whisk together honey, balsamic vinegar, garlic powder, dried thyme, salt, and black pepper. Whisking ensures all the ingredients are well combined and emulsified, creating a smooth and flavorful glaze. The balsamic vinegar balances the sweetness of the honey, while the garlic powder and thyme add savory and aromatic depth.
Coat Vegetables with Honey Glaze: Pour the honey glaze over the vegetables in the large bowl. Toss everything together until the carrots and green beans are evenly coated with the glaze. Ensure every piece of vegetable is glistening with the honey mixture for maximum flavor and caramelization.
Arrange Vegetables on Baking Sheet: Spread the honey-glazed carrots and green beans in a single layer on the prepared baking sheet. Avoid overcrowding the baking sheet. Roasting in a single layer allows for proper air circulation around the vegetables, which is essential for even cooking and browning. Overcrowding will cause steaming instead of roasting, resulting in soggy vegetables. If necessary, use two baking sheets to ensure a single layer.
Roast the Vegetables: Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and the green beans are crisp-tender and slightly caramelized. The roasting time may vary slightly depending on your oven and the size of the vegetable pieces. Start checking for doneness around 20 minutes. The carrots should be easily pierced with a fork and tender but not mushy. The green beans should be bright green and slightly softened but still have a bit of snap to them. For extra caramelization, you can roast for a few minutes longer, keeping a close eye to prevent burning.
Serve Immediately: Once roasted to perfection, remove the baking sheet from the oven and serve the Honey Roasted Carrots and Green Beans immediately. Roasted vegetables are best served fresh and warm. The flavors are at their peak right after roasting, and the texture is most appealing when they are still slightly crisp-tender. Garnish with fresh thyme sprigs (optional) for an extra touch of freshness and visual appeal.

Nutrition

Serving Size: one normal portion
Calories: 120
Fat: 6g