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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

110 calories; 7 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 10 mg cholesterol; 201 mg sodium. 172 mg potassium; 10 g carbohydrates; 2 g fiber; 6 g sugar; 2 g protein; 0 g trans fatty acid; 3964 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 18 mcg folate; 0 mcg vitamin b12; 42 mg calcium; 1 mg iron;