Makes 4 servings
1/2 pound 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 blood orange juice
1/4 teaspoon lemon zest
2 teaspoons Meyer lemon juice (or other variety)
sea salt and fresh black pepper to taste
2 teaspoons honey or agave syrup
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.