Roasted Green Beans with Carrots, Onions and Honey
In fact, I have a three-items-on-the menu role. A savory with a compliment and a contrast. Simple meals, in my opinion, are more elegant.
A favorite here is roasted chicken with fresh French bread and a tossed salad. More often than not, the starchy item is eliminated, and replaced with a vegetable side dish.
I would serve this simple side dish with pork and cole slaw (made with pineapple).
Roasted Green Beans with Carrots, Onions and Honey (serves two)
- 1 cup trimmed green beans, cut into 1-inch pieces
- 1/2 cup carrots, trimmed into slender, 1-inch pieces
- 1 small sweet onion, sliced or cubed
- 1 Tablespoon olive oil
- salt and pepper to taste
- 1 teaspoon honey (optional)
- 1 teaspoon unsalted butter (optional)
Preheat oven to 350 degrees.
Using a medium sauce pan, bring about two cups of water to a boil. Add the beans and carrots and boil for two minutes. Remove vegetables and plunge into ice water to stop the cooking.
Grease a shallow casserole or pan. Add the vegetables, including the onions, and drizzle with olive oil. Place in the oven and roast for about 45 minutes or until golden brown. Toss frequently during roasting.
I added butter and honey after roasting. The result was a sweet-salty side dish.