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Thanksgiving

Roasted Green Beans and Carrots

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This Roasted Green Beans and Carrots recipe is a quick and easy to make. Perfect to serve as a weeknight or Holiday dinner side dish.


Just a few ingredients are used in this recipe to create a flavorful side dish. Shallots, thyme, Italian parsley and a little lemon juice brighten the flavors of the vegetables. After roasting, the green beans come out crisp and carrots tender.

Green beans carrots shallots thyme lemon parsley olive oil salt ingredients

CHOOSING YOUR GREEN BEANS AND CARROTS

  • Look for green beans that are bright in color, blemish-free and crisp. They will stay fresh wrapped tightly in a reusable silicone food storage bag or plastic bag. You can store them in the refrigerator for up to 5 days.
  • I used small organic carrots for this dish. Look for carrots that are smooth, firm and bright orange. The leaves should be fresh, not wilted and bright green. Don’t buy carrots that have cracks in them. Remove the carrot leaves before storing. To store, place in a reusable silicone food storage bag or plastic bag. Carrots will stay fresh when refrigerated for 7 to 10 days.

A FEW PREP TIPS

  • Carrots – To peel or not to peel? I chose to peel the carrots in this recipe. You don’t have to. It’s a matter of taste and visual choice. I prefer the way roasted peeled carrots look, their flavor and their texture. If you’re team peel, you can save the carrot peels to use in a homemade vegetable stock. If you keep the peels on, make sure to wash and scrub the carrots well to reduce bitterness.

Trimming green beans with a knife

  •  Green beans – A quick way to trim green bean ends – Grab a handful of beans. Line them up, trim, turn the beans around and trim again. Repeat. That’s it, you’re done.

  • Make sure to evenly coat the vegetables with the olive oil and herb mixture. You want every bit to taste flavorful.

Roasted green bean and carrots sprinkled with almond slivers

  • Toasted almonds add a little more crunch to the dish. Keep an eye on your almonds when toasting them on the stove top. Nuts can burn quickly and it’s best to keep them moving in the pan. Stir with a spatula or shake the skillet occasionally while cooking. When you begin to smell the toasty aroma of warm nuts, it’s time to remove them from the stove.

WATCH THE VIDEO BELOW TO SEE HOW I MADE THIS RECIPE.

To see more videos, subscribe to my YouTube channel

Roasted green beans and carrots on a platter
5 from 1 vote
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Roasted Green Beans and Carrots

This recipe for Roasted Green Beans and Carrots is easy to make and doesn’t take a lot of time. Perfect to serve as a weeknight or Holiday dinner side dish.

Course Side Dish
Keyword Carrots, Green beans
Total Time 30 minutes
Servings 8 Servings
Calories 145 kcal
Author Lisa Marie Todd

Ingredients

  • 2 pounds fresh green beans stem end trimmed
  • 2 bunches carrots trimmed and peeled
  • 2 shallots thinly sliced
  • 1 tablespoon fresh thyme minced
  • 3 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons Italian parsley
  • 1/2 cup almond slivers toasted

Instructions

Toasting Almonds - Stove-top Method

  1. Pre-heat a small dry skillet over medium heat.

  2. Place almonds in the pan and spread out evenly in a single layer.

  3. Stir almonds to avoid burning for 2 to 3 minutes or until you begin to smell a slightly toasted fragrance.

  4. Remove skillet from heat and set aside to cool.  

Roasting Vegetables

  1. Preheat the oven to 400 degrees.

  2. In a large bowl, toss together the green beans, carrots, shallots, thyme and olive oil. Season with salt and pepper and toss again. Vegetables should be fully coated with oil.

  3. Transfer to a parchment lined baking sheet and roast for 20 to 25 minutes until vegetables are tender when pierced with a fork.  

  4. Top with toasted almonds and parsley and serve immediately.

Let me know if you made this recipe. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife.  Enjoy!

Cranberry Orange Ginger Sauce

by

This Cranberry Orange Ginger Sauce can be made a few days before Thanksgiving.  

There are less than two weeks before Thanksgiving.  Since I was a child, it’s always been my favorite holiday.   It’s an intense time in the kitchen for me, that usually involves three days of cooking.   I’ve prepared Thanksgiving dinners for two and 21 people.   No matter the number, the day is always joyful for me.  I enjoy bringing family and friends together to laugh, relax and feast.

My favorite side dish to make for Thanksgiving is cranberry sauce.  There’s something incredibly satisfying about watching the cranberries gently cook in a saucepan then gently pop.  I always make this dish a few days before Thanksgiving.  It will keep well in the refrigerator for a week.  After Thanksgiving, you can smear a little (or a lot) on your turkey sandwich.

Here’s what you’ll need:

Ingredients:

  • 1 cup cranberries, washed
  • 3/4  cup sugar
  • 2 teaspoons fresh ginger
  • 1/2 teaspoon grated orange peel
  • 1 cup fresh orange juice

Equipment:

  • Measuring spoons
  • Orange and  citrus squeezer
  • Microplane Zester

Disclosure:  Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.  An Appetizing Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites.

These are my favorites to use:

Prepworks by Progressive Magnetic Measuring Spoons, Stainless Steel – Set of 5

How many times have your measuring spoons fallen off the ring holding them together?  Then suddenly when you need that 1/4 teaspoon it’s gone missing.   These magnetic measuring spoons are genius.   They stay stuck together and are compact.  Love these!

 

IMUSA USA VICTORIA-70009 Orange and Citrus Squeezer, Orange

I use this orange citrus squeezer almost every day for squeezing limes, lemons, and oranges.  There’s no need to buy a different size for each citrus fruit.  One is perfect for all.

Microplane 40020 Classic Zester/Grater

This is another kitchen tool I use almost every day.  Citrus zest, garlic, ginger, hard cheese (to finely grate).  It’s a must-have in my kitchen.

Recipe Tips:

  1. Make sure to wash your cranberries well and discard any that are brown or bruised.
  2. Avoid zesting the white pith.  The taste is unpleasant and will make your sauce bitter.
  3. An easy way to peel ginger is with a spoon.  Use the edge of a spoon to scrape off the skin.  You’ll avoid wasting ginger that would be cut away using a knife.

Print

Cranberry Orange Ginger Sauce

Yield 2 cups

Ingredients

  • 3/4 cup Sugar
  • 2 teaspoons Fresh ginger
  • 1/2 teaspoon grated orange peel
  • 1 cup Fresh orange juice

Instructions

  1. Rinse the cranberries well. In a medium saucepan, combine the cranberries, sugar, ginger, orange zest and orange juice. Bring to a gentle boil over medium heat, uncovered until the cranberries pop. Reduce to a low heat and simmer for 8 to 10 minutes.
  2. Stir once or twice while simmering. Let cool, then transfer sauce to a dish and cover.
  3. The cranberry sauce will keep for a week, stored in a covered container in the refrigerator.