Categories: vegetables

Ingredients

• 4 Tbsp. grapeseed oil, or other high-heat oil
• 2 Tbsp. finely chopped fresh rosemary
• 6 cloves garlic, minced
• Salt and ground black pepper
• 1 1/2 lbs. carrots, peeled and cut into long, thin sticks
• 1 lb. thick green beans

Directions

1. Heat oven to 425 degrees F. Lightly coat two baking sheets with oil.
2. In a large bowl, whisk together 2 Tbsp. of the grapeseed oil, 1 Tbsp. of the rosemary and 1 Tbsp. of the garlic. Season with salt and pepper. Add the carrots and toss well to thoroughly coat. Spread carrots in a single layer on one of the prepared pans.
3. In the same bowl, combine the remaining oil, rosemary and garlic. Season with salt and pepper. Add the green beans and toss well to coat thoroughly. Spread the green beans on the other prepared baking sheet.
4. Roast carrots and beans 20 to 30 minutes, depending on thickness or until vegetables are deep brown in spots. Season to taste with salt and pepper. Cool 2 minutes before serving.

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