Roasted Carrots and Green Beans
with Candied Almonds
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
12 ounce
Green Beans
1 ounce
Almonds
(Contains Tree Nuts)
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
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.
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.
When ready to serve, transfer roasted veggies to a platter or shallow bowl. Sprinkle with almonds.
