Description
A quick, colorful Thanksgiving side with tender roasted carrots and green beans tossed in a bright honey ginger glaze. Ready in 35 minutes, family friendly, and naturally gluten free.
Ingredients
1 lb carrots
1 lb green beans
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 cup water
2 tbsp honey
1 tsp minced ginger
1 tsp salt, divided
1/2 tsp red pepper flakes
1/2 tsp fresh cracked pepper
2 tbsp chopped fresh parsley
Fistful of fresh thyme, stems removed
Instructions
1. Preheat oven to 400°F. Trim green beans. Snip carrot tops and slice carrots lengthwise to match bean size.
2. In a small pot, whisk honey, water, vinegar, ginger, thyme, red pepper flakes, and 1/2 tsp salt. Simmer 10 minutes.
3. Remove from heat. Slowly whisk in olive oil until smooth and glossy.
4. Spread carrots and green beans on a large sheet pan. Toss with the warm glaze to coat.
5. Season with remaining 1/2 tsp salt and the fresh cracked pepper.
6. Roast 20 to 25 minutes, turning halfway, until tender with caramelized edges.
7. Transfer to a platter and garnish with chopped parsley. Serve warm.
Notes
No need to peel carrots if well scrubbed.
Slice evenly for consistent roasting.
Line the pan with parchment for easy cleanup.
For vegan, swap maple syrup for honey.
Try lemon or garlic infused olive oil for a twist.
Great with roasted chicken, salmon, or pork chops.
Store up to 4 days in the fridge. Reheat in oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Thanksgiving Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 139
- Sugar: 11 g
- Sodium: 435 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg