Description
Roasted carrots and green beans seasoned with lemon pepper and fresh herbs. Fork tender carrots and crisp green beans are ready in about 30 minutes.
Ingredients
- 12 ounces fresh green beans, trimmed
- 12 ounces baby carrots (slice thicker ones in half lengthwise)
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon pepper
- 3 fresh chives, minced
- 2 sprigs fresh parsley, minced
- 6 leaves lemon basil or sweet basil, minced
Instructions
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Preheat oven to 400°F and position rack in the middle. Line a standard sheet pan with parchment paper or lightly spray with cooking spray.
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Arrange green beans and carrots in a single layer on the pan, slicing thicker carrots in half lengthwise if needed.
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In a small bowl, combine butter, olive oil, salt, black pepper, lemon pepper, chives, parsley, and basil. Pour over vegetables and brush evenly with a pastry brush.
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Spread vegetables out so they are not overlapping.
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Roast for about 30 minutes, until carrots are fork-tender and green beans are crisp with lightly browned edges.
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Serve warm.
Notes
Store tightly covered in the refrigerator for up to 3 days.
To reheat, sauté in a skillet with a tablespoon of water over medium-high heat for a few minutes. This keeps the vegetables from becoming soggy.
These vegetables can be frozen, but they will be much softer after thawing. If freezing, store in an airtight container for 1 month. Defrost overnight in the refrigerator and reheat quickly in a hot skillet rather than microwaving.
Nutrition
- Serving Size: 1
- Calories: 124
- Sugar: 9g
- Sodium: 471mg
- Fat: 5g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 7.3mg