Roasted Green Beans and Carrots

serves 8



1½ pounds green beans

1 pound carrots

1 Tablespoon olive oil

1 clove garlic, minced

1 teaspoon fresh rosemary, chopped

¼ teaspoon salt

¼ teaspoon ground black pepper



  1. Cook the green beans and carrots separately in large pots of boiling water until almost tender, about 3 minutes for green beans 5 for carrots. Drain and combine.
  2. Add oil, garlic, rosemary, salt and pepper. Mix.
  3. Preheat oven to 400°F.
  4. Roast vegetables in a single layer until tender beginning to brown.



  • If using frozen or canned, skip the first step. For frozen, thaw before mixing with oil and seasonings. For canned, drain and rinse, then add oil and seasonings.