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    Home » Recipes » Paleo Recipes

    Balsamic Roasted Carrots and Green Beans Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · 1 Comment

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    If your Paleo radar is on point, any recipe including “beans” might provoke an almost instinctive “that’s not Paleo!” reaction. (And possibly an understandable frustration born of getting excited about one too many “Paleo” recipes only to find they were full of corn, or peanuts, or some other random non-Paleo food).

    But before you judge, consider…

    Balsamic Roasted Carrots and Green Beans
    • Green beans are technically in the legume family, but they have very few of the anti-nutrients that make legumes a Paleo no-go.
    • If you still don’t want the beans (e.g. you’re on the AIP and it’s important to be 100% strict), just replace them with something else.

    You could do asparagus, red onions, or just about any other vegetable of your choice in place of the green beans if you wanted, or even just use a double batch of carrots and call it a dish.

    The important part is really the balsamic glaze – the bright tanginess of the vinegar really perks up the vegetables. If you’re serving these with mashed potatoes and gravy or anything else “heavy,” the balsamic cuts through that a little, and the contrast makes all the flavors stand out more.

    This would be an easy way to get an extra side in for holiday dinners if you’re stressed out and pressed for time.

    Carrots are hardy and undemanding, so you could throw them in the oven alongside something else if necessary, and the dish would probably turn out fine. It gets a little extra vegetable matter into the holiday rotation, and you might want to make a double batch because it’s sure to be gobbled up fast!

    Balsamic Roasted Carrots and Green Beans Recipe

    SERVES: 4 PREP: 10 min COOK: 35 min

    Ingredients

    • 1 lb. carrots, sliced
    • 1 lb. green beans, trimmed
    • 2 garlic cloves minced
    • 3 tbsp. olive oil
    • 3 tbsp. balsamic vinegar
    • Fresh parsley
    • Sea salt and freshly ground black pepper
    Balsamic Roasted Carrots and Green Beans Recipe Preparation

    Preparation

    1. Preheat your oven to 400°F.
    2. Toss the carrots and green beans in a bowl with olive oil, garlic, salt and pepper to taste.
    3. Transfer to a roasting pan and place in the preheated oven.
    4. Roast for 25 to 30 minutes.
    5. Drizzle vegetables with balsamic vinegar and roast for another 3 to 5 minutes.
    6. Serve sprinkled with fresh parsley.

    📖 Recipe

    Balsamic Roasted Carrots and Green Beans Recipe

    Balsamic Roasted Carrots and Green Beans Recipe

    A simple roasted dish that's great for busy Thanksgiving cooks (and yes, there's an explanation about the beans).
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 people
    Calories 185 kcal

    Ingredients
      

    • 1 lb. carrots sliced
    • 1 lb. green beans trimmed
    • 2 garlic cloves minced
    • 3 tbsp. olive oil
    • 3 tbsp. balsamic vinegar
    • Fresh parsley
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Preheat your oven to 400°F.
    • Toss the carrots and green beans in a bowl with olive oil, garlic, salt and pepper to taste.
      1 lb. carrots, 1 lb. green beans, 3 tbsp. olive oil, Sea salt and freshly ground black pepper, 2 garlic cloves minced
    • Transfer to a roasting pan and place in the preheated oven.
    • Roast for 25 to 30 minutes.
    • Drizzle vegetables with balsamic vinegar and roast for another 3 to 5 minutes.
      3 tbsp. balsamic vinegar
    • Serve sprinkled with fresh parsley.
      Fresh parsley

    Nutrition

    Calories: 185kcalCarbohydrates: 20gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 98mgPotassium: 527mgFiber: 6gSugar: 11gVitamin A: 16420IUVitamin C: 17mgCalcium: 84mgIron: 2mg
    Keyword balsamic, carrot, green bean, roasted
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Recipes, Paleo Sides, Veggies and Appetizers Tagged With: diet: dairy-free, diet: egg-free, diet: low-fodmap, diet: no sweeteners, diet: nut-free, diet: shellfish-free, diet: vegan, diet: vegetarian, Paleo Autoimmune-Friendly Recipes

    Reader Interactions

    Comments

    1. Chad

      March 08, 2023 at 10:11 pm

      4 stars
      Haven't tried it this way, but I do love to pan fry my beans and carrots in butter, then when almost fully cooked I add brown sugar and balsamic, then let it cook to reduce. I actually made this tonight with a large ham steak. I may try them in the oven now to compare. Nice work

      Reply
    4.50 from 2 votes (1 rating without comment)

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