Roasted Carrots and Haricots Vert
Ingredients
- 1 (16-oz) pkg baby carrots with tops, halved lengthwise
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 (8-oz) pkg thin green beans
- 1 lemon, halved
- 2 Tbsp honey
Instructions
- Preheat oven to 400°F. Toss together carrots, oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer. Bake 15 minutes.
- Carefully stir green beans into carrots. Bake 10 minutes longer.
- Squeeze lemon over carrots and green beans; drizzle with honey.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
100
|
100
|
| Fat (g) | 5 | 5 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 2 | 2 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 184 | 184 |
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