Roasted Green Beans And Carrots With Red Onion
This roasted green bean and carrot medley is a colorful and flavorful dish that makes a perfect side for any meal. The combination of tender green beans, sweet carrots, and aromatic spices creates a dish that is both delicious and nutritious. Roasting the vegetables brings out their natural sweetness and adds a lovely caramelized flavor. Perfect for a family dinner or a special gathering, this dish is sure to be a hit with everyone at the table. Enjoy the vibrant colors and enticing aromas of this delightful vegetable medley!
— Constant Cookbook
Ingredients
- 3/4 lb. green beans, trimmed
- 1/2 lb. carrots, peeled and cut diagonally
- about 1/4 inch thick
- 1 red onion, sliced
- 2 large garlic cloves, very thinly sliced
- 1 1/2 Tbs. olive oil
- 1 tsp. ground cumin
- Salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 350°F. Place an 8-by-11-inch heavy roasting pan or a very large, ovenproof fry pan on the rack.
- Bring a large saucepan three-fourths full of water to a boil over high heat. Add a pinch of salt and the green beans. Cook the beans until they turn bright green and are just tender, 1 to 2 minutes. The timing will depend on the age and size of the beans. Drain the beans and plunge them into a bowl of ice-cold water to stop the cooking and drain again.
- In a large bowl, toss together the beans, carrots, onion, garlic and olive oil. Sprinkle with the cumin, season with salt and pepper, and toss again to thoroughly combine. Transfer the vegetables to the preheated pan and spread them evenly. Roast, stirring occasionally, until the vegetables are tender and lightly browned, 45 to 55 minutes. Taste and adjust the seasonings with salt and pepper. Serves 4.
- Leslie Revsin, Chef and Cookbook Author, New York City.
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