Tuesday, April 24, 2012

Honey Balsamic Glazed Roasted Carrots and Green Beans (Gluten Free)

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I made this side dish for neighbors who recently had a baby and eat a Gluten Free Diet. I love roasted vegetables, especially roasted carrots. The ingredients are interchangeable because the original recipe calls for beets instead of green beans. I think all three together would be great too. This is one super healthy, very simple way to get your daily dose of veggies.
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Honey Balsamic Glazed Roasted Carrots and Green Beans
From Betty Crocker
Printable Version
Ingredients
Two cups of carrots, peeled and cut into 1 inch chunks
Two cups of fresh green beans, ends snipped off
Olive oil
6 tablespoons balsamic vinegar
4 tablespoons honey or maple syrup
Salt and pepper to taste
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Directions
Toss the carrots and green beans with a drizzle of olive oil and sprinkle of salt and pepper. Place in a single layer on a roasting pan and roast at 350 degrees for 30 minutes, turning once, until soft and the carrots start to turn golden. 
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Combine the balsamic vinegar and honey in a large skillet. Add the vegetables to the skillet along with any oil that has accumulated in the pan. Heat the vegetables over medium-high heat and cook until the glaze bubbles and thickens. Coat the carrots and beans with the glaze. 
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Season to taste with salt and pepper. Serve immediately or allow to cool and serve over a salad. 





9 comments:

  1. I'm so bad at side dishes, I need to keep recipes like this on hand. Love love balsamic glazed anything!

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  2. Now this is what I call delicious.

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  3. This looks delish. Can't wait to make it!

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  4. I tried this last night and it was great! Even my four year old liked it.

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    Replies
    1. I am so glad you enjoyed it and that it met your son's approval!

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  5. WAY too much balsamic.. glaze never "thickened"! Wound up overcooking and had to scratch

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  6. So, so good... great recipe! I added sweet potatoes and it was fabulous!

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  7. Perfect!
    www.jurovalendo.com.br

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