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Roasted Rainbow Carrots and Green Beans

This is such a colorful and delicious plate. Roasting is my favorite way to cook veggies. One reason I like to roast veggies in the oven is because that enables me to multi task in the kitchen. I am able to slice, dice and prepare other foods while my veggies are roasting away. The other reason is that they turn out deliciously. Roasting caramelizes the veggies and enhances their flavors.

Rainbow carrots are my favorite type of carrot because they are so colorful, and each color of carrot has a different flavor. I like to think they have more bang for their buck. I served these with pan seared salmon. Delicious.

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  • 12 oz. rainbow carrots
  • 12 oz. green beans
  • 1 tbsp avocado oil
  • 2 garlic cloves, minced
  • 1 lemon, zested
  • sea salt

Preheat oven to 400 degrees. Quarter the carrots to about the same thickness as the green beans. This will ensure even cooking.

On a large baking sheet combine all the ingredients, stirring so that the veggies are well coated.

Roast veggies in oven for ten minutes. Stir, and then continue roasting for another ten minutes. Veggies should be tender with a little bite still. Serve. Eat. Enjoy.

 

 

 

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