Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Green Beans and Carrots with Red Onion

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roasted Green Beans and Carrots with Red Onion Empty Roasted Green Beans and Carrots with Red Onion

    Post by Lobo Sun 24 Jan 2016, 3:17 am

    Roasted Green Beans and Carrots with Red Onion Img1l
    Roasted Green Beans and Carrots with Red Onion
    Roasted Green Beans and Carrots with Red Onion Rating

    Read Reviews

    Write a Review
    Prep Time: 7 minutes
    Cook Time: 45 minutes
    Servings: 4
    These roasted vegetables can be served hot from the oven, warm or at room temperature.






    • 305

    Ingredients:


    • 3/4 lb. green beans, trimmed
    • 1/2 lb. carrots, peeled and cut diagonally
       about 1/4 inch thick
    • 1 red onion, sliced
    • 2 large garlic cloves, very thinly sliced
    • 1 1/2 Tbs. olive oil
    • 1 tsp. ground cumin
    • Salt and freshly ground pepper, to taste

    Directions:

    Preheat an oven to 350°F. Place an 8-by-11-inch heavy roasting pan or a very large, ovenproof fry pan on the rack.

    Bring a large saucepan three-fourths full of water to a boil over high heat. Add a pinch of salt and the green beans. Cook the beans until they turn bright green and are just tender, 1 to 2 minutes. The timing will depend on the age and size of the beans. Drain the beans and plunge them into a bowl of ice-cold water to stop the cooking and drain again.

    In a large bowl, toss together the beans, carrots, onion, garlic and olive oil. Sprinkle with the cumin, season with salt and pepper, and toss again to thoroughly combine. Transfer the vegetables to the preheated pan and spread them evenly. Roast, stirring occasionally, until the vegetables are tender and lightly browned, 45 to 55 minutes. Taste and adjust the seasonings with salt and pepper. Serves 4.

    Leslie Revsin, Chef and Cookbook Author, New York City.
    • Back to top
      Current date/time is Fri 19 Apr 2024, 5:46 am