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sheet pan vegetables

Side dish/ Vegetables

Roasted Rainbow Carrots and Green Beans

Love those rainbow vegetables!

Anytime I see any rainbow colored vegetables they end up in my shopping basket. The last time I was at Central Market I snatched up some rainbow radishes; shades of purple, pink, reds and whites (and even black) were just waiting for me when I cruised the produce section. These beautiful rainbow carrots yelled out at me while walking through Whole Foods in Austin one weekend when we were there visiting our daughter and her family. At the time, I did not have any idea for these other than slicing them up in a salad and how boring would that have been.

So Thanksgiving eve morning I’m cruising the internet and came across this beautiful recipe from grilledcheesesocial.com and knew MacKenzie Smith’s (2 time Food Network Champ)  recipe would be a hit at our Thanksgiving meal. Thank you MacKenzie for sharing this recipe. I will definitely be “lurking” your blog for more yummy ideas. (Note: it took my green beans forever to even get close to being tender and if I ever did these again I would probably blanch for 6-7 minutes before roasting.) Good dish but the green beans just tasted too undercooked. I decided that my green beans might have been about a week too old to use and I should have used fresher ones or even frozen.

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