Sunday, June 25, 2006

Wrinkly and green

I don't go out of my way to cook healthy though I did at one time. Just got out of the habit. I have been trying to come up with some new ideas for green beans since good friend George's beans have come in. He supplies us with an assortment of veggies each summer. Mostly what he grows goes to his church and I always feel a bit guilty but what the heck, they are so fresh. I always look forward to a beet or three about this time.

I'd eaten roasted green beans at friend Blondie's house and wanted to try them myself but also had these darling baby carrots and a shallot hanging around so I added some minced garlic, oil and cut the carrots about the size of the beans. On a cooky sheet, salt and pepper and into a hot oven, 425 for about twenty minutes, just until they start to wrinkle and the shallots get nice and carmelized. When they came out of the oven I grated some fresh lemon over the top.

This was so good and pretty healthy. I guess low fat too, I only drizzled the veggies with olive oil. When the lemon zest hit the hot veggies it smelled great. What can smell better than carmelized onions, garlic and lemon? It might have needed a spice and I was thinking thyme but to be honest the sweetness of the carrots was really enough.

3 comments:

maltese parakeet said...

nice plate ;)

mooncrazy said...

Nice plate? With those wonderful carrots, that all you can say?

I love the plate it was a present from my lovely children for my birthday =)

Nice to see you back, Little Bird.

Crystal & Ryan - Café Cyan said...

What a great idea for green beans. I love it and will have to try it! Thanks for the idea for a great side dish.

-Crystal