Parmesan-Herb Roasted Root Vegetables with Green Beans
Parmesan-Herb Roasted Root Vegetables with Green Beans
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, scrubbed and cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans with Bacon and Parmesan
- 1 pound green beans, trimmed
- 4 strips bacon, diced
- 1 tablespoon butter
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the prepared carrots, parsnips, and red potatoes. Add olive oil, honey, chopped fresh rosemary, chopped fresh thyme, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 10 min
- 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400
- 4
While the root vegetables are roasting, prepare the green beans. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
⏱️ 8 min
- 5
Add the trimmed green beans to the skillet with the bacon fat. Sauté for 5-7 minutes, or until tender-crisp. Add the butter and lemon juice, stirring until the butter is melted and the beans are coated. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 7 min
- 6
After the root vegetables have roasted for 20 minutes, remove them from the oven. Gently stir them and return to the oven for another 20 minutes, or until tender and caramelized.
⏱️ 20 min•🌡️ 400
- 7
Once the green beans are cooked, remove from heat and stir in the grated Parmesan cheese and the reserved crispy bacon.
⏱️ 2 min
- 8
Serve the Parmesan-Herb Roasted Root Vegetables immediately alongside the Green Beans with Bacon and Parmesan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Parmesan-Herb Roasted Root Vegetables with Green Beans
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, scrubbed and cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans with Bacon and Parmesan
- 1 pound green beans, trimmed
- 4 strips bacon, diced
- 1 tablespoon butter
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the prepared carrots, parsnips, and red potatoes. Add olive oil, honey, chopped fresh rosemary, chopped fresh thyme, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400 - 4
While the root vegetables are roasting, prepare the green beans. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
⏱️ 8 min - 5
Add the trimmed green beans to the skillet with the bacon fat. Sauté for 5-7 minutes, or until tender-crisp. Add the butter and lemon juice, stirring until the butter is melted and the beans are coated. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 7 min - 6
After the root vegetables have roasted for 20 minutes, remove them from the oven. Gently stir them and return to the oven for another 20 minutes, or until tender and caramelized.
⏱️ 20 min•🌡️ 400 - 7
Once the green beans are cooked, remove from heat and stir in the grated Parmesan cheese and the reserved crispy bacon.
⏱️ 2 min - 8
Serve the Parmesan-Herb Roasted Root Vegetables immediately alongside the Green Beans with Bacon and Parmesan.
⏱️ 1 min