• Liz Talley - Urban Graze

Honey-Sage Roasted Carrots and Beans

This is a yummy side dish; bright with citrus, and finished with a drizzle of comforting sage-infused honey.

½ lb. carrots, thinly sliced lengthwise (about same length as beans) ½ lb. green beans, ends trimmed 2 tsp. olive oil 2 Tbsp. orange juice

1/8 tsp. each orange and lemon zest 1 tsp. fresh lemon juice

Salt and pepper 2 tsp. honey, slightly warmed 1 tsp. chopped fresh sage -or an ample pinch of dried

Preheat oven to 400.

Whisk olive oil, OJ, orange & lemon zest, lemon juice, and salt & pepper to your taste. Toss with carrots and beans until coated and put into a lightly greased baking dish. Cover with foil and bake for 10 minutes. Remove the tinfoil.

Combine the warm honey and sage, pour over the vegetables, and toss gently.

Bake uncovered for another 5 minutes, or until vegetables are crisp-tender, and lightly browned.

Transfer vegetables to serving dish platter and drizzle with baking dish juices. Enjoy!

Recipe created or adapted by Liz Talley, Urban Graze

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