Roasted Baby Carrots and Green Beans
A vibrant and flavorful side dish perfect for your Easter celebration, featuring roasted baby carrots and green beans with a zest of lemon.
Ingredients
Vegetables
- 2 cups baby carrots Fresh baby carrots
- 1 cup green beans Fresh green beans, trimmed
Flavoring
- 1 tablespoon olive oil Extra virgin olive oil recommended
- 1 teaspoon salt Adjust to taste
- 1 teaspoon black pepper Freshly ground is best
- 1 tablespoon fresh parsley, chopped For garnish and flavor
- 1 medium lemon, zested and juiced Adds brightness to the dish
Instructions
Cooking
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the baby carrots and green beans.
- Drizzle with olive oil, then sprinkle with salt and black pepper. Toss well to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for about 25 minutes, or until they are tender and slightly caramelized.
- Remove from the oven and toss with fresh parsley, lemon zest, and lemon juice.
- Serve warm.
Notes
To store leftover roasted vegetables, let them cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for longer storage; just make sure to use a freezer-safe container.