Here’s a quick twist and shout on a delicious side dish we made at Festivus, but would be acceptable at any meal. I can definitely see me serving this at regular meals throughout the year! This dish is also super easy…thus helping the chaos that is preparing a large meal.
3/4 lb. green beans, ends trimmed
1/2 lb. carrots, peeled and cut diagonally about 1/4 inch thick
1 red onion, sliced into slivers
2-8 garlic cloves, left whole and unpeeled – quantity used depends on your love of eating whole roasted garlic cloves – I know Nikki, you’ll be opting for more instead of less
1 1/2 TBSP olive oil
1 tsp ground cumin
Salt and freshly ground pepper, to taste
1. Preheat an oven to 400°F. Line a baking sheet or casserole dish with parchment. Place onion and garlic on the baking sheet. Roast onion and unpeeled garlic until onion is lightly beginning to brown, about 15 minutes. Once garlic is cool enough to handle, unpeel and set aside.
2. In a large bowl, toss together the beans, carrots, onion, garlic and olive oil. Sprinkle with the cumin, season with salt and pepper, and toss again to thoroughly combine. Return the vegetables to the pan and spread them evenly. Roast, stirring occasionally, until the vegetables are tender and lightly browned, about 20-25 minutes (you don’t want to overdo it – I prefer the veg to not get to soft, so keep a close eye). Taste and adjust the seasonings with salt and pepper.