Ingredients:

  • 1 lb fresh carrots, peeled and sliced into 1/2-inch diagonals
  • 1 lb fresh green beans, trimmed and patted dry
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 cloves garlic, smashed and minced
  • 1 tsp dried thyme
  • 1/2 tsp onion powder
  • 1 tbsp balsamic vinegar
  • 2 tsp honey

Instructions:

  1. Preheat your oven to 400°F (200°C) and place the empty sheet pan inside. Note: A hot pan starts the searing process the second the veg hits the surface.
  2. Peel the 1 lb carrots and slice them into 1/2 inch thick diagonal pieces.
  3. Trim the ends of the 1 lb green beans and use a kitchen towel to pat them completely dry.
  4. In a large bowl, whisk together the 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 1 tsp thyme, and 1/2 tsp onion powder.
  5. Add the carrots to the bowl first and toss until they are fully coated in the oil and spices.
  6. Carefully pull the hot sheet pan out and spread the carrots in a single layer. Roast for 10 minutes.
  7. While carrots roast, toss the green beans in the remaining oil mixture in the bowl.
  8. Move the carrots to one side and add the green beans and 3 cloves minced garlic to the pan. Roast for another 15 minutes until the beans are blistered.
  9. Whisk the 1 tbsp balsamic vinegar and 2 tsp honey in a small cup.
  10. Drizzle the glaze over the hot vegetables and toss them directly on the pan. Serve immediately while the edges are still crackling.