Description
Flavorful roasted carrots and green beans roasted with honey, ginger, and herbs. A sweet, tangy, and colorful side dish perfect for Thanksgiving or weeknight dinners.
Ingredients
1 lb carrots
1 lb green beans
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 cup water
2 tbsp honey
1 tsp minced ginger
1 tsp salt (divided)
1/2 tsp red pepper flakes
1/2 tsp fresh cracked pepper
2 tbsp chopped fresh parsley
Fistful of fresh thyme (stems removed)
Instructions
1. Preheat oven to 400°F.
2. Trim green beans and cut carrot tops. Slice carrots lengthwise to match green bean size.
3. In a saucepan, combine honey, water, red pepper flakes, half the salt, ginger, vinegar, and thyme. Simmer 10 minutes.
4. Remove from heat and whisk in olive oil.
5. Place carrots and green beans on a sheet pan. Pour glaze over and toss to coat.
6. Roast 20–25 minutes, flipping halfway.
7. Finish with chopped parsley and serve.
Notes
Use fresh, organic produce for best nutrition.
Carrots can be unpeeled if washed well.
Store leftovers in an airtight container up to 4 days.
Swap honey with maple syrup or try flavored oils like garlic or lemon.
Herb variations: lemon thyme or chives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Thanksgiving
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 139
- Sugar: 11g
- Sodium: 435mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg