Ingredients
- Carrots, peeled and cut into 1-inch pieces: 1 pound
- Green beans, trimmed: 1 pound
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Balsamic vinegar: 1 tablespoon
- Dried thyme: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, combine the carrots, green beans, olive oil, minced garlic, balsamic vinegar, dried thyme, salt, and pepper. Toss well to ensure vegetables are evenly coated.
- Step 3: Spread the vegetables in a single layer on a baking sheet.
- Step 4: Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, and the green beans are tender-crisp. Stir halfway through cooking.
- Step 5: Remove from oven and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the roasted vegetables in a skillet over medium heat until warmed through, preserving their texture.
- Serve these vibrant vegetables as a simple side dish alongside grilled chicken or fish.
- Don't overcrowd the pan; for extra caramelization, use two baking sheets to give the vegetables more space.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American