THE DRESSING IS a simple combination of olive oil, white balsamic vinegar, and maple syrup and combines deliciously with the roasted vegetables. White balsamic vinegar is misnamed because it is not white at all; it is clear. It is also sometimes hard to find, but well worth the search, since it adds a complex tart-sweet flavor without discoloring the beautiful vegetables.
SERVES: 4 TO 6
INGREDIENTS:
- 2 pounds green beans, ends trimmed and cut into 2-inch pieces
- 1 pound carrots, cut into 2-inch matchsticks
- 6 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 large garlic clove, minced
- 3 tablespoons white (clear) balsamic vinegar
- 1 tablespoon pure maple syrup
INSTRUCTIONS:
- Preheat the oven to 400°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the green beans, carrots, and 2 tablespoons of the oil. Toss well to coat. Season with salt and pepper to taste. Arrange in a single layer in the pan.
- Roast for about 25 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan a few times for even cooking.
- In a small bowl, combine the garlic, vinegar, and maple syrup. Whisk in the remaining 4 tablespoons oil until completely emulsified. Season with salt and pepper to taste.
- Transfer the roasted vegetables to a serving platter. Drizzle the vinaigrette over the vegetables. Serve warm or at room temperature.
