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.
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
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Pre-heat a small dry skillet over medium heat.
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Place almonds in the pan and spread out evenly in a single layer.
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Stir almonds to avoid burning for 2 to 3 minutes or until you begin to smell a slightly toasted fragrance.
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Remove skillet from heat and set aside to cool.
Roasting Vegetables
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Preheat the oven to 400 degrees.
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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.
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Transfer to a parchment lined baking sheet and roast for 20 to 25 minutes until vegetables are tender when pierced with a fork.
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Top with toasted almonds and parsley and serve immediately.