Roasted Carrots and Green Beans

I could not find asparagus at any store last Friday. It was all sold out. I went to 4 stores. Wow, it was frustrating, but I did find carrots and fresh green beans so I decided to have that be our Easter veggie side dish instead. And it was wonderfully yummy. I roasted them in the oven and they came out great. You could definitely make this with asparagus instead of green beans and it would be great. Roasting vegetables really is the way to go. It's a fast, easy, and delicious way to add veggies to any meal.

Roasted Carrots and Green Beans

about 6 large carrots, cut into sticks
fresh green beans, ends trimmed
olive oil
kosher salt
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.