Roasted Carrots and Green Beans
about 6 large carrots, cut into sticks
fresh green beans, ends trimmed
fresh ground black pepper
Boil carrot sticks in enough water to cover for about 6 minutes or until tender. Drain, rinse with cold water, and set aside.
Wash and trim green beans. In a large bowl combine carrots and green beans. Drizzle with olive oil (as much or as little as you want - I just did enough to thinly coat veggies). Sprinkle with salt and pepper to taste. Spread vegetables out on a non-stick sprayed or greased rimmed cookie sheet. Roast at 425 degrees for 15-25 minutes or until veggies have just started to brown.
Our Easter dinner was very simple this year: cheesy ham and potato casserole, roasted veggies, and deviled eggs made from our dyed Easter eggs. Simple, but delicious.