Roasted Carroccobean

Ok we're just about getting to the main dishes and I swear 'll be done with Thanksgiving.  So onto dish #5. Carroccobean. Carrots, broccoli, and green beans. I think I'm getting good at this combing words thing.

For this, I just did a simple roast and seasoning. I was still in a roasting kick, it's also a good excuse not to lug out any pot, pans, or steamers. I didn't want to make any complicated veggie dish. I think veggies are meant to be made into simple dishes. Just a simple seasoning on salt, pepper and paprika is all that I need. Tomorrow is the main event, so be sure to come back. You won't be disappointed.

Roasted Carroccobean
2 heads broccoli - chopped
1/2 lbs green beans - ends removed
2 carrots - peeled and chopped
extra virgin olive oil
salt and pepper
paprika


Preheat your oven to 375˚F

Toss all the veggies in a bowl and season with some olive oil, salt, pepper and paprika.

Place on a baking sheet and roast for 20-30 minutes. Until carrots are still slightly firm, but tender.