Green beans and carrots two different ways

CHICOPEE, Mass. (Mass Appeal) – Eating vegetables can be delicious if you change the way you prepare them. Personal Chef Bill Collins from, showed us two different ways to cook carrots and green beans.

Roasted Green Beans with Garlic

1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
¼ teaspoon salt
¼ teaspoon black pepper

Preheat oven to 450°F
On a baking sheet, combine all of the ingredients. Roast until browned and almost tender, approximately 10 minutes. Turn the mixture over after 5 minutes to help everything brown evenly.

Green Beans with Lemon

1 pound green beans (string beans or haricots verts work well)
zest of two lemons
salt and pepper

Trim the ends off the green beans.
In a saucepan or large skillet, bring 1 inch of water to a boil. Add the beans, and simmer for 3-5 minutes, or until the beans are done to your liking.
Remove from the pan, and combine with the lemon zest, and sprinkle with salt and pepper.

Balsamic Roasted Carrots

1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound package baby carrots
2-3 tablespoons balsamic vinegar

Preheat oven to 425º
1. In a sheet pan, combine the olive oil, salt, pepper, and carrots in a bag
2. Bake until the carrots are browned and almost cooked through, approximately 30 minutes. Turn the carrots over every 10 minutes, to help them brown evenly.
3. Pour the balsamic vinegar over the carrots and gently turn them over to combine in the balsamic. Continue to cook for another 5-10 minutes, or until the carrots are cooked through.

Carrots with Honey and Ginger

2 pound bag of baby carrots
2 tablespoons canola oil
2 tablespoons honey
2 teaspoons fresh ginger, peeled and grated

Cut all of the carrots in half, lengthwise.
In a heated skillet over a medium heat, and the olive oil, and let it heat for 10 seconds. Add the carrots, honey, and ginger.
Cover the pan, and cook the carrots for 12-15 minutes, or until they’re cooked to your liking. Season to taste with salt and pepper.

Note: To peel the ginger, scrape along the sides of the ginger with the side of a teaspoon. The skin will peel right off.

Mango Chutney Recipe

1/3 cups sugar
¼ cup distilled white vinegar
1 mango, peeled and cut in 3/4-inch pieces
½ small onion, minced
2 tablespoons cup raisins
1 tablespoon crystallized ginger, finely chopped
1 garlic clove, minced
¼ teaspoon mustard seeds, whole
pinch (1/8 teaspoon) teaspoon red pepper flakes or cayenne pepper

1. Combine sugar and vinegar in a saucepan; bring to a boil, stirring until sugar dissolves
2. Add remaining ingredients, except the red pepper flakes, and simmer, uncovered, until syrupy and slightly thickened, approximately 45 minutes to 1 hour. Stir occasionally.
3. Add the red pepper to taste.

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