This is actually a perfect recipe for any leftover vegetables in the fridge. Carrots, beans and red onions can be replaced with potatoes, pumpkin and green peas; sweet potatoes, cauliflower and corn; courgettes, aubergines and tomatoes; Brussels sprouts, celery and spinach. The key is the cooking method in the oven, under a butter whipped with a blender and garlic and herbs. This butter will bring even the most wilted foods back to life and make dinner so… a little festive.
2 large carrots (400 g)
400g frozen green beans
2 large red onions (300 g)
4-6 cloves of garlic (20-30 g)
1 small bundle of parsley (20 g)
2 sprigs of rosemary (8 g)
100 ml vegetable oil
freshly ground black pepper
Preheat the oven to 200°C. For the garlic butter, peel the garlic and place in a blender. Chop the parsley. Add the parsley, vegetable oil and a little salt to the blender, whisk until smooth.
Peel the carrots, cut into slices. Peel the onion, cut into coarse peppercorns. Place the vegetables in a parchment-lined baking dish. Pour over half the garlic oil, place in the center of the oven for 30 minutes.
Rinse the green beans in boiling water. Pour over the remaining garlic oil and leave while the carrots and onions roast.
Add the beans along with the butter to the carrots, stir, bake for another 5-7 minutes. Serve the vegetables hot, sprinkled with rosemary leaves.