Barely Roasted Purple Vegetables

A quick roasting time leaves veggies crisp-tender. If you prefer them softer, roast a few minutes more.

Barely Roasted Purple Vegetables
Photo: Blaine Moats
Hands On Time:
15 mins
Total Time:
30 mins
4 cups


  • 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


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

110 Calories
7g Fat
10g Carbs
2g Protein
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.

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