Tuesday, April 24, 2012
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.
Honey Balsamic Glazed Roasted Carrots and Green Beans
From Betty Crocker
Two cups of carrots, peeled and cut into 1 inch chunks
Two cups of fresh green beans, ends snipped off
6 tablespoons balsamic vinegar
4 tablespoons honey or maple syrup
Salt and pepper to taste
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.
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.
Season to taste with salt and pepper. Serve immediately or allow to cool and serve over a salad.