Veggie Plate Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Coat carrots

In a large bowl, toss carrot sticks with olive oil, maple syrup, Dijon mustard, salt, pepper, and fresh thyme until evenly coated.

Roast

Spread the carrots in a single layer on the prepared baking sheet. Roast for 20–25 minutes, turning once halfway, until tender and caramelized.

Finish and serve

Remove from oven and let rest 5 minutes before serving. Optional: finish with a light sprinkle of fresh thyme.

Set up a steamer or a pot with 1–2 inches of water and bring to a boil.

Steam beans

Add trimmed green beans to the steamer and cook for 4–6 minutes until crisp-tender.

Flavor beans

In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant.

Toss with dressing

Toss the steamed beans with the garlic oil. Add lemon juice, salt, and pepper; toss to coat. Serve warm.

In a large bowl, combine cherry tomatoes, cucumber, and red onion.

Dress the salad

Whisk together fresh basil, olive oil, red wine vinegar, salt, and pepper in a small bowl.

Combine and rest

Pour dressing over vegetables and toss to coat. Let sit 10 minutes to meld flavors before serving.