Recipes and Cooking Barely Roasted Purple Vegetables A quick roasting time leaves veggies crisp-tender. If you prefer them softer, roast a few minutes more. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 25, 2016 Print Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 15 mins Total Time: 30 mins Servings: 8 Yield: 4 cups Jump to Nutrition Facts Ingredients 12 ounce purple baby carrots with tops, trimmed and halved lengthwise 8 ounce fresh purple-colored green beans, trimmed 3 - 4 purple-color green onions, trimmed and halved 1 bulb purple garlic, halved horizontally 2 tablespoon extra-virgin olive oil 2 tablespoon honey 2 tablespoon butter, melted 1 tablespoon snipped fresh thyme 1 - 2 ounce goat cheese, crumbled Directions Preheat oven to 425ºF. In a shallow roasting pan combine the carrots, beans, onions, and garlic. Drizzle with oil and sprinkle with 1/2 tsp. kosher salt; toss to coat, placing garlic halves cut sides down. Roast, uncovered, 12 to 15 minutes or until just tender, stirring once. Meanwhile, stir together the honey, butter, fresh thyme, and 1/2 tsp. fresh cracked black pepper. To serve, transfer the roasted vegetables to a platter. Drizzle with honey mixture. Sprinkle with goat cheese and additional fresh snipped thyme. For Easy Cleanup: Line your roasting pan with foil for easy cleanup. Add ingredients as directed in recipe. Do not lift or transport foil with food inside; dispose after. Print Nutrition Facts (per serving) 110 Calories 7g Fat 10g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 110 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 201mg 9% Total Carbohydrate 10g 4% Total Sugars 6g Protein 2g Vitamin C 7.6mg 38% Calcium 42mg 3% Iron 0.7mg 4% Potassium 172mg 4% Folate, total 17.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.