CURRY-ROASTED CARROTS AND SUMMER BEANS WITH OLIVE OIL AND GOLDEN RAISINS

Serves 6; Recipe by Courtney McDonald

Ingredients:
-6 large or 12 baby carrots, scrubbed and trimmed (if using large carrots, cut in half lengthwise)
-4 sprigs fresh thyme
-2 Tbsp. Extra-Virgin Olive Oil
-1/2 Tbsp. Curry Powder
-2 Tbsp. water
-2 cloves garlic, thinly sliced
-1/2 pound fresh summer beans (yellow wax, blue lake or mix), washed and trimmed
-1/2 cup golden raisins, soaked in hot water for 10 minutes and drained
-salt and freshly-ground black pepper, to taste

Preheat oven to 375 degrees F. In a medium mixing bowl, toss the carrots with the thyme, olive oil, and curry powder. Season to taste with salt and pepper and lay out evenly onto a rimmed baking sheet . Roast, stirring occasionally, until carrots are slightly softened – about 20 minutes. Add the water, garlic, raisins and summer beans.

Continue to roast until carrots and beans are cooked/steamed through-about 20 more minutes. If vegetables are cooking too quickly, add a few drops of water to prevent burning. Remove from the oven and serve immediately as a side dish. Would pair well with chicken, pork or lamb, or would make a great chilled lunch alone garnished with
goat cheese. Enjoy!

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