Danita's Recipe Box

• 1 garlic clove, peeled, smashed
• 1 sprig rosemary
• 3 Tbsp. good-quality honey
• 2 Tbsp. plus 2 tsp. fresh orange juice
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. unsalted butter
• 1/2 tsp. kosher salt, plus more
• 1/2 tsp. freshly ground black pepper
• 1 to 1 1/2 lb. carrots, peeled, halved lengthwise if thick, cut crosswise into 3” pieces
• Finely chopped fresh parsley, for serving

Arrange a rack in upper third of oven; preheat to 425º. In a large skillet over medium-low heat, cook garlic, rosemary, honey, orange juice, oil, butter, salt, and pepper, stirring occasionally, until butter is melted, about 5 minutes (Sauce will have thickened slightly.). Remove from heat; discard garlic and rosemary.

Add carrots to sauce and toss to coat. Transfer carrots to a parchment-lined baking sheet, arranging in a single layer.

Roast carrots, tossing halfway through, until fork-tender, 20 to 23 minutes.

Transfer sheet to a wire rack and let cool 2 to 3 minutes. Top with parsley and a little more salt.

• 1 package frozen green beans, thawed
• 1 can chedder cheese soup
• 1/3 cup milk
• bread crumbs

Mix green beans, soup and milk in baking dish. Sprinkle top with bread crumbs. Bake 45 minutes at 350°F.

• cucumbers, thinly sliced
• 1/2 cup vinegar
• 1/2 cup water
• 1 scoop sugar
• salt
• pepper

Mix all ingredients together and let chill.

• 2 cups cut green beans
• 1 tbsp. butter
• 2 tsp. prepared mustard
• 1/2 tsp. Worcestershire sauce
• salt & pepper to taste
• 2 tbsp. crumbled corn flakes

Cook or heat beans by appropriate method.  While beans are cooking, heat butter, mustard & Worcestershire sauce in a small saucepan.  Pour over hot cooked, drained beans.  Season to taste with salt and pepper and garnish with crumbs.