Carmelized Carrots & Green Beans

Servings: 4-6

 

Ingredients:

 

Carrots

 

8 fingerling carrots with tops

 

1 Tablespoon olive oil

 

¼ teaspoon Kosher salt

 

¼ teaspoon cracked peppercorns

 

 

Beans

 

1 pound haricot green beans, washed and stems trimmed

 

 

Garnish:

 

1-2 Tablespoons finely grated Parmesan cheese

 

 

Carrot Process:

 

Place a sheet of parchment paper on a baking sheet.

 

Clip the greenery from the carrots about an inch above the top of the carrot.

 

Wash and reserve the carrot tops.

 

Wash and peel carrots.

 

Place the olive oil on a plate and roll each carrot through the oil.

 

Sprinkle all sides of the carrots with salt and cracked peppercorns

 

Place each carrot on the parchment paper.

 

Place the baking sheet of carrots in the oven.

 

Roast for 15 minutes. Turn them over after 7 minutes.

 

After the 15 minutes is complete, check the carrots for doneness. This varies with the size of the carrots. They should be slightly carmelized and tender crisp.

 

 

Bean Process:

 

Steam the beans for 3 -4 minutes depending on personal taste.

 

Drain and reserve.

 

 

Plating:

 

Plate the carrot tops attractively on the serving plate.

 

Plate the beans.

 

Arrange the carrots attractively atop the beans.

 

Sprinkle Parmesan cheese atop the carrots and beans.

 

Serve immediately.