Take-out Tuesday, Honey Roasted Carrots with Green Beans and Sesame Seeds
Even if you think you don’t have the time or the energy to cook, remember, you can always roast some vegetables for a fast and healthy meal
Drizzle carrot sticks with olive oil, honey and a little maple syrup and season with salt and pepper
Bake at 400 degrees for 25-30 minutes
Toss the carrots with thawed green beans and sesame seeds and put back in the oven for 10 more minutes or until beans are done
The oil, honey, syrup give the roasted vegetables a lot of flavor without adding a lot of calories, and the sesame seeds add not only flavor, but texture and crunch that elevate these vegetables from ho hum to yes please!
Roasted vegetables keep all their nutrients that can be lost in other cooking methods
The bright colors just make you happy! [and healthy!]
Honey Roasted Carrots with Green Beans and Sesame Seeds
Ingredients
- 12 long whole carrots peeled and cut into quarters, lengthwise
- 1 package 10 oz, frozen green beans
- 2 T olive oil
- 1 T honey
- 2 T pure maple syrup
- salt and pepper
- sesame seeds
Instructions
- Place carrots on a foil lined baking sheet. Toss carrots with olive oil and drizzle with honey and maple syrup. Toss around to coat. Season liberally with salt and pepper.
- Roast at 400 for 40 minutes.
- Prepare green beans per package directions stopping 1 minute before being done. Drain and add to pan with carrots. Toss to combine.
- Sprinkle beans and carrots liberally with sesame seeds and return to oven. Bake for 5 more minutes to toast seeds. Serve immediately. Makes 4 servings
Juicy Details
I got my inspiration for this recipe from Johanne from French Gardener Dishes, her Honey Stung Carrots with Yogurt Dip looked irresistible and you can find her recipe here
I also got inspiration from Chris at Cafe Sucre Farine, see her Honey Maple Roasted Carrots here
You also might want to try these Rock Star Roasted Vegetables here,
Roasted Fennel and Brussels Sprouts with Shallot and Bacon
You might also like Zucchini Parmesan Ribbons here, thinly sliced zucchini ribbons coated with Parmesan and breadcrumbs, then baked to golden perfection
for another printable version of Honey Roasted Carrots with Green Beans and Sesame Seeds click here
Eat your veggies!
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I love roasted vegetables! These recipes look delicious. Always looking for different ways to fix veggies and to make it be appealing for my fussy family! Have a great week!
Thanks Michelle! so easy so good! Weather is warm and sunny here this week, yay! Do you live in Tampa?
Jenna, I roast vegetables a lot during cold weather. I love your carrots and green beans recipe and will make this, love it. Such an easy and delicious way to prepare healthy. Thanks, great share.
Thanks Emily, very appreciated!
Pinned for when I am able to return to the kitchen again! Healthy, too! Thanks!
I do wish I was close enough to bring you and Ramon dinner Alycia! I hope you are getting better and stronger every day!
I love veggies and the great colors would be a bright spot on these gray days:@)
Love these roasted Jenna! Pretty and healthy too 🙂
This is such a great way to cook veggies!! I need to try this!
Thanks Diana, I roast everything, so easy and so good!
Roasted veggies are the best! Yours look so good, too! I’m heading over to check out your Green Beans Parmesan, too. Yum!
There is no time that roasted vegetables aren’t the best. Wonder why we waited so long to make them so quickly and easily.
Hi Jenna,
I just love a vegetable roast like this, it looks so good! Thanks so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate.
Come Back Soon!
Miz Helen