If you read my blog occasionally, it should be no surprise that roasted veggies are my very favorite way to cook vegetables. During the winter, it’s usually the only way I cook them. The other night I served a meatless meal including, a Mushroom Sauté with Lemon and Garlic, Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries, these Roasted Carrots and Green Beans, and a freshly baked loaf of bread with some brie cheese. It was a healthy and delicious dinner that even my kids liked.
Preheat the oven to 375 degrees. Coat the baking sheet with olive oil cooking spray.
Toss the carrots and the green beans together on the baking sheet with some olive oil until evenly coated. Season the veggies with fresh thyme leaves and freshly cracked pepper and garlic powder, to taste. Toss until evenly coated. Remove the green beans and set aside on a plate.
Place the carrots into the oven and roast for 20 minutes, flipping them halfway through cooking. Add the green beans and cook for 10 minutes, flipping them halfway through cooking, until they are fork tender yet still a bit crisp and the carrots are tender. Remove from the oven and season well with Himalayan Sea Salt (or regular sea salt), to taste. Serve immediately. Enjoy.
Sadly, the two winners of the R.W. Knudsen Just Juice didn’t send an e-mail within so I had to pick two new winners. First winner is comment number 26 – congratulations Jovina!
What a great idea Pam. I make lemon curd but I never thought about curd made from pomegranate juice. Looks wonderful.
The second winner is number 11 – congratulations Grace!
what a unique curd! puts lemon and grapefruit curd to shame, i daresay.
Congratulations ladies!!! Please e-mail me with your mailing address so R.W. Knudsen can send you your bottle of Just Juice. If I don’t hear from you within 48 hours, I will choose another winner.
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