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Crispy Roasted Carrots and Green Beans

Crispy Roasted Carrots and Green Beans for Vibrant Flavor

Crispy Roasted Carrots and Green Beans are a quick and healthy side dish that elevates everyday vegetables with vibrant flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 cups Fresh Carrots Substitution: Use baby carrots for convenience.
  • 2 cups Green Beans Substitution: Snap peas can be used for a different texture.
Seasoning
  • 2 tablespoons Olive Oil Substitution: Avocado oil for a higher smoke point.
  • 1 teaspoon Garlic Powder Substitution: Use fresh minced garlic if preferred.
  • 1 teaspoon Onion Powder Substitution: Shallot powder can be used as an alternative.
  • 1 teaspoon Smoked Paprika Substitution: Regular paprika or chili powder for less heat.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
Garnishing
  • 2 tablespoons Fresh Parsley Substitution: Fresh cilantro can be used for a different flavor profile.
  • 1 tablespoon Balsamic Vinegar or Lemon Juice Adjust for personal preference.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • spatula

Method
 

Steps
  1. Preheat your oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper or lightly grease it with olive oil.
  3. Combine peeled and chopped carrots with trimmed green beans in a large bowl.
  4. Drizzle olive oil over the vegetables and sprinkle them with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss thoroughly.
  5. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
  6. Roast for 20 to 25 minutes, stirring halfway through.
  7. For extra crispiness, switch your oven to broil for an additional 2 to 3 minutes.
  8. Remove from the oven and garnish with balsamic vinegar or lemon juice and fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 175kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 200mgPotassium: 450mgFiber: 4gSugar: 4gVitamin A: 600IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

For the best results, do not overcrowd the baking sheet and ensure to stir the vegetables halfway through roasting for even browning.

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