Roasted Florida Snap Beans and Carrots with Mustard Dressing

servings 8

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Ingredients

1 pound Florida snap beans, rinsed and stems trimmed

1 pound medium-sized Florida whole carrots, peeled and quartered

2 tablespoons fresh herbs (rosemary, thyme, parsley), chopped fine

3 tablespoons olive oil

2 tablespoons fresh garlic, chopped fine

1 tablespoon lemon zest

1 ½ tablespoons Florida all-purpose seasoning blend

⅓ cup Parmesan cheese, shaved

For Mustard Dressing

⅓ cup olive oil

2 tablespoons Florida honey

¼ cup apple cider vinegar

1 tablespoon mayonnaise

¼ cup Dijon mustard

½ lemon, juiced

1 ½ tablespoons Florida seasoning blend

Sea salt and fresh ground pepper, to taste

Preparation

Preheat the oven to 400 degrees. In a large mixing bowl, combine the snap beans, quartered carrots, chopped herbs, olive oil, chopped garlic, lemon zest and seasoning blend. Toss ingredients to coat and spread out on a large cookie sheet or baking pan. Cook the snap beans and carrots for 10 to 15 minutes (stirring halfway) depending on desired doneness. Remove from oven and let cool slightly. Transfer the snap beans and carrots to a medium-sized platter. Top with shaved Parmesan cheese. Lightly drizzle honey mustard dressing over the snap beans and carrots, reserving some to serve on the side. Garnish the dish with any fresh leftover herbs. Serve warm.

For Mustard Dressing

In a small mixing bowl, combine honey, vinegar, mayonnaise, mustard, lemon juice and seasoning blend. Whisk ingredients together. Slowly drizzle in olive oil while whisking. Adjust seasoning to taste with salt and pepper.

Roasted Florida Snap Beans and Carrots with Mustard Dressing

Ingredients

Preparation

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