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Roasted Carrots and Green Beans

Roasted Carrots and Green Beans

with Candied Almonds

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Allergens:Tree NutsMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Cooking difficultyEasy
Ingredients

serving 6 people

Ingredientsarrow down iconarrow down icon

serving 6 people

6 ounce

Carrots

12 ounce

Green Beans

1 ounce

Almonds

(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt

Pepper

½ teaspoon

Sugar

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Medium Bowl
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and halve carrots lengthwise, then cut into long thin pieces about the size of the green beans.

2

Toss carrots in a medium bowl with green beans, a large drizzle of olive oil, salt, and pepper. Evenly spread on a baking sheet. Roast on top rack until tender, 20-25 minutes.

3

Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add almonds and cook, stirring, until lightly fragrant, 1-2 minutes. Add ½ tsp sugar and a pinch of salt. Continue to cook until toasted, 30-60 seconds more. Turn off heat; transfer to a plate. Wash out pan and reuse later to cook beef.

4

When ready to serve, transfer roasted veggies to a platter or shallow bowl. Sprinkle with almonds.