Thursday, April 24

Roasted Rainbow Carrots and String Beans with Citrus-Sage Glaze

When I made these roasted carrots and string beans the other night, I immediately thought of my mom who adores them both. Like me, she often uses fresh mint on string beans, but since I had a bunch of velvety soft sage just waiting to be plucked, that's what I used. I was not disappointed.

rainbow carrots n beans

After I made the dish I called Mom to tell her. She and Dad had finished dinner, so, of course, I asked, "What did you eat?"

"I made a nice roast pork tenderloin marinated in balsamic vinegar and maple syrup, and I served it with carrots and string beans on the side," she said.

"Carrots and string beans, together?" I asked.

"Yeah, together, with some soy sauce, mint, and toasted sesame seeds. They were sooo good," she said.

"I called to tell you that I just made carrots and string beans with citrus and sage," I said.

"See that? You're in California and I'm in Rhode Island, and we made the same thing on the same day. How do you like that?" she said, with a warm laugh. (My mom just loves when things like this happen.)

If you haven't paired carrots and string beans yet, you're in for a vegetarian treat. Mini rainbow carrots have recently graced our farmers' markets, and the string beans get longer, plumper, and greener by the week.

"Mini" carrots, unlike orange “baby”carrots, are about 5-6 inches long and come in an array of fanciful colors. They're sweeter than regular carrots because they have a higher sugar content. That's why roasting them is so brilliant-- those sugars caramelize, creating a sweet, earthy, tangy flavor that is only enhanced by any variety of fresh herbs.

Carrots are highly nutritious as well. They are powerhouses of beta carotene, an antioxidant that lowers your risk of cancer, as well as lutein, which promotes ocular health. The Purple Haze carrots, like I used in my recipe, are high in the antioxidant lycopene, which has been linked to a reduced risk of macular degeneration as well as a reduced risk of many types of cancer including breast, colorectal, and esophageal.

String beans are high in vitamins A and C, important health-promoting antioxidants. So the combination of the two vegetables is a double whammy of cancer-fighting nutrients, which is why I'm sending this recipe to my friend Chris of Melecotte.

Chris is one of the first bloggers I met online. She's warm, funny, and generous. She's also a cancer survivor. April 29th marks her 7th year anniversary of being cancer-free, and to celebrate, she's hosting her Cooking to Combat Cancer event for the second year. Even if you don't know Chris, I'm sure you or someone you know has been affected by cancer. So why not send a cancer fighting recipe to Chris by April 29th?

Here's wishing Chris and all cancer survivors many more years of good health and good eating.

rainbow carrots n beans orange mat

Roasted Carrots and String Beans with Citrus-Sage Glaze
Makes 4 servings
Print recipe only here.

1/2 pound mini rainbow carrots, washed, trimmed, and thinly sliced lengthwise**
3/4 pound string beans, trimmed
2 teaspoons extra virgin olive oil
1/4 teaspoon orange zest
1/4 cup orange juice
1/4 teaspoon lemon zest
2 teaspoons Meyer lemon juice
coarse sea salt and 6-7 cranks of fresh black pepper
2 teaspoons honey
1 tablespoon chopped fresh sage

Preheat oven to 400 degrees F. Place carrots and string beans in a large rectangular baking dish.

In a small bowl, whisk olive oil, orange zest, orange juice, lemon zest, lemon juice, and salt & pepper. Pour over vegetables and toss until coated. Cover tightly with tinfoil and bake for 10 minutes. Remove the tinfoil. Add honey and fresh sage and toss to coat. Cook uncovered for 20 minutes, or until vegetables are tender yet crisp and a few brown spots appear.

Transfer vegetables to a platter or large bowl and drizzle with juices from the baking dish. Season with coarse sea salt and freshly ground black pepper, and garnish with additional sage, if desired.

**I used mini rainbow carrots, but any type of carrot is fine. I recommend slicing them to the approximate size of the string beans so they will cook evenly.

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Anonymous said...

Delicious and beautiful!

Scribbit said...

That's funny, my mom and I will call and do the "what are you fixing?" game too :) Though my stuff isn't so pretty.

Simona Carini said...

I will save this for when local green beans become available. I love those purple carrots, and slicing them as you did reveals their orange core.

Manggy said...

Aww, you guys have an amazing bond! (It's near mother's day too, heh heh :)-- I've not been blogging for a year so I don't know if there are some Mother's day events but I'm counting on it!)

Carrots and legumes just make perfect sense. Anybody who hasn't tried it is missing half their life! Both yours and your mom's flavors sound awesome :)

A great entry to a great event!

glamah16 said...

Those look just lovely. I love the bounty of spring.

KayKat said...

Wow, wow, wow! I love dishes like these that totally let the ingredients speak for themselves! These carrots sound divine.

I love the carrot serendipity that you and your mum have :)

Lydia (The Perfect Pantry) said...

I love the psychic connection between you and your mom -- like picking up the phone to call someone, and finding that person on the phone, calling you. Carrots and beans with mint sounds like a combination I'll be trying this summer, too.

Deborah said...

What a beautiful dish! I wish I could find some of those mini carrots here -they are gorgeous and sound so tasty!

Anonymous said...

I love it! Your mom sounds great. This recipe will grace the table at Casa Bencomo for sure.

xoxox Amy

Kalyn Denny said...

Sounds great and guess what! I just planted rainbow carrots in my garden. (No idea how well they will do; I've never grown carrots before but I'm hoping for good results with the growboxes.)

Annie said...

You are so lucky to find these beautiful vegetables at this time of year. In RI there is nothing this beautiful right now.
I make a recipe similar to this with green beans and leeks, along with a balsamic, garlic, thyme and honey glaze.
I will definately try this one, the citrus-sage combo sounds delicious!

Coffee and Vanilla said...

Susan, I love it!
I roast lots of vegetables recently... carrots and beetroots in balsamic dressing are my newest addiction ... I must try your recipe, sounds very good to me :)
Enjoy your weekend,

Anonymous said...

I love when you write about your mother :)

Terry at Blue Kitchen said...

Again with the beautiful, amazing, readily available produce, Susan. If you're not careful, we'll all move to Southern California and the whole planet will tip off its axis. A wonderful sounding recipe, great story and gorgeous photos. As always, of course.

Chris said...

The bond you and you mom have always makes me smile. I wish more could experience something like it, if even for a day.

I have never heard of rainbow carrots before....they are beautiful! Makes Orange carrots look a bit...boring! :) Thanks for your continued support and participation - in events, with Mele Cotte, emails, etc. It means a ton!

Proud Italian Cook said...

Susan, I love the dialog you have with your Mother! although my Mom passed away when I was 9, I have conversations like that with my kids, we're always talking about food, and what they made. Great post, great dish, great cause!!

Rosa's Yummy Yums said...

I love this variety of carrots! Your dish looks awesomely tasty and very refined taste-wise!



Unknown said...

i love it too when it happens...and food blogging shows just that...i could be there and someone could be at the other half of the world and we could end up making the same thing. it amazes me endlessly ^_^

YankeeSoaper said...

Beautiful dish and wonderful cause Susan! Best of luck on your entry. Thanks for this posting.

Madame K said...

Susan, you're killing me with your gorgeous California produce! This looks so very good.

Wendy said...

Very elegant. :)

Lori Lynn said...

Hi Susan - You've inspired me to drive over to the Farmer's Market in Torrance tomorrow morning! Not a big carrot fan, but I think I will try these that you recommend.
Beautiful colorful photos!

Suganya said...

I have never try this combo before. First time I bought these carrots, I expected them to be purple inside out.

Susan from Food Blogga said...


michelle-Aw, that's just for the blog. ;)

simona-Yeah, it was a spontaneous thing, and I was so impressed with the color contrast that I do it all the time now.

manggy-What a sweet comment (as usual).

coco-I do too!

kaykat-"carrot serendipity"--I love that.

lydia-Oh, you'll love them with fresh mint.

deborah-"eye" candy, huh? ;)

amy-Oh, wonderful!

kalyn-Yay! I can't wait to see how they turn out.

annie-I love thyme and honey on vegetables; I'll have to try your combo.

margot-And I must try yours.

maryann-I think she does too. :)

terry-Yikes! I hadn't though of that! Maybe I should write a few posts about our high gas prices and unaffordable real estate. ;)

chris-You're worth it! And I agree, everyone deserves a loving mom.

marie-Oh, I'm so sorry to hear that. But I'm so happy your kids have a wonderful mom like you.

rosa-They're pretty exciting!

rita-That's true, isn't it?

jadeane-Thank you for the kind words.

karen-Why not come out for a visit?

wendy-Thanks. :)

lori lynn-Really? That's fantastic. I haven't been to that one. But I know the Santa Monica one sells them.

suganya-I know, isn't contrasting color inside just gorgeous?

Jaime said...

how interesting - i've never heard of rainbow carrots before. how cute that both you and your mom made similar dishes on the same night :) i am still such a beginner in the kitchen, i'd never dream of making my own dish from scratch! this looks and sounds great

Anonymous said...

What a gorgeous display of veggies. I never thought to put this combo together, but now I will! Mmmmm!
And, your mom... she sounds adorable. What a wonderful relationship the two of you seem to have.

Susan @ SGCC said...

Those carrots are so pretty! You're so lucky to have access to such wonderful produce. I feel so deprived!

Lore said...

Myum Myum...looking good and tasting likewise...myum myum :)

daphne said...

I love those colours!

Pixie said...

hi Susan,

A wonderful tasty salad..wanted to let you know I resent details for the entry and if for some reason you still don't receive it today please contact me at pix4bu(at)yahoo(dot)come. Thanks!


MyKitchenInHalfCups said...

Wow Susan that is so neat to have happen with your mom! You are so fortunate!
Love the rainbow carrots and the beans. Must try with the mint and the sage both growing like crazy in the back now. Sage was always a favorite with my mom.

MeloMeals said...

I love that you and your mom are on the same wavelength...

This dish is speaking to me. I can't wait until the farmer's market is up in full swing this summer.

Susan from Food Blogga said...

jaime-Aw, sure, just keep experimenting and your confidence will keep building. :)

kristen-I'm so lucky to have her as my mom.

susan-Time for a trip to SoCal? :)



pixie-I got it! Thanks. :)

tanna-Then the veggies with sage will be even more special to you.

melody-I do too. :)

Gretchen Noelle said...

This sounds great! I hope to find the rainbow of carrots here someday!

Cakelaw said...

These look delicious - the combination of herbs, honey and juice sounds fabulous.

K Allrich said...

I found rainbow carrots here once- last year. And haven't seen them since. They were so flavorful. Your combo looks fab.

Kajal@aapplemint said...

so healthy, and so colourful . would love to have this. cant find carrots like those around here.

Swati said...

I admire your thoughtfulness Susan.. The carrots n beans look so so good n healthy.. Great flavors too..

David Hall said...

Really delicious Susan, we love carrots too. Orange and carrots are such a top combo too, a winner of a side dish!


Mike of Mike's Table said...

This dish has beautiful color and sounds like a great combo.

Sophie said...

I've never had red carrots, do they taste similar to the boring orange ones :D. I'm curious now, they're so pretty and summery!

Jeanne said...

OK, I want to move to San Diego right now and have access to your fresh produce!!

What a great story about your mom. It sounds like something my mom and I would have done (my dad used to call us The Clones), had she lived a little longer. The recipe looks fantastic - I'm a great fan of roasting vegetables and new combinations are always welcome.

It's a pity I've been too busy to keep up to date on by blog reading - would have loved to take part in this event. Maybe next year...

Susan from Food Blogga said...

gretchen-Good luck!

cakelaw-And almost any herb works!

karina-Why thanks so much!

kate-You could still use regular carrots.

swati-They are really light and healthy.

david-You are so right!

mike-Thanks so much!

sophie-Yes, but even sweeter.

jeanne-There are a bunch of condos for sale right now. ;) I'm sure Chris will have it again next year.

Anonymous said...

I absolutely love honey on vegetables. Has anyone ever tried a new and/or lesser known variety of honey.
Recently I discovered jordan river siziphus blossom honey (I bought it from Holy Food Imports, and it really is amazing and unique.