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Green bean and carrot Vinaigrette Recipe

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This recipe for Green bean and carrot Vinaigrette, by , is from Cooks Favorite **Secret Recipes** Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Kilpatrick

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. green beans (fresh) ends trimmed & cut into 2" pieces
1 lb. carrots, cut into 2" matchsticks
6 T. extra virgin olive oil
salt & black pepper
1 large clove garlic, minced
3 T. white balsamic vinegar
1 T. maple syrup (pure)

Directions:
Directions:
Preheat oven to 400 Lightly oil a shallow roasting pan or 1/2 sheet. In a large bowl, combine green beans, carrots, and 2 T. oil. Toss well to coat. Season with salt & pepper to taste. Arrange in a single layer in pan. Roast for 25 min., until veggies are tender & lightly browned, stirring pan a few times for even cooking. In a small bowl, combine the garlic, vinegar, and maple syrup. Whisk in the remaining 4 T. oil until completely emulsified. Season with salt & pepper to taste. Transfer the roasted veggies to serving platter. Drizzle the vinaigrette over the veggies. Serve warm.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
White balsamic vinegar is misnamed because its not white at all; it is clear. It is hard to find, but well worth a search, since it adds a complex tart-sweet flavor without discoloring the veggies.

 

 

 

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