Ingredients
- Carrots, peeled and chopped: 1 pound
- Green beans, trimmed: 1 pound
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Dried thyme: 1/2 teaspoon
- Lemon juice: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, toss the carrots and green beans with olive oil, minced garlic, salt, pepper, and dried thyme. 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 to ensure even cooking.
- Step 5: Remove from oven and toss with lemon juice before serving.
Notes
- Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the vegetables on a baking sheet and warm in a 350°F oven until heated through, about 5-10 minutes.
- A sprinkle of toasted sesame seeds adds a delightful crunch and nutty flavor as a final garnish.
- Don't overcrowd the baking sheet; use two sheets if necessary to ensure the vegetables roast evenly and get nicely browned.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American