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…
- 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
Add to Meal Plan
nutrition-chart carbs=”56″ fat=”10″ protein=”14″]
- 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
- Preheat your oven to 400°F.
- Toss the carrots and green beans in a bowl with olive oil, garlic and salt and pepper to taste.
- Transfer to a roasting pan and place in the preheated oven.
- Roast for 25 to 30 minutes.
- Drizzle vegetables with balsamic vinegar and roast another 3 to 5 minutes.
- Serve sprinkled with fresh parsley.