These pumpkin cookies have a maple icing coating. No one, not even those who dislike pumpkin cookies, has ever not LOVED these cookies. For 35 years, it has been a family recipe. Both a cookie exchange and a workplace pumpkin carving competition awarded it first place. Most of the time, I multiply recipes three times!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound fresh green beans, trimmed and cut into bite-size pieces
- 1 tablespoon extra-virgin olive oil (Optional)
- 1 pound fresh asparagus, trimmed and cut into bite-size pieces
- 1 tablespoon extra-virgin olive oil (Optional)
- ½ red onion, chopped
- 2 cups cherry tomatoes, halved
- ¼ cup chopped fresh parsley
- kosher salt to taste
- ground black pepper to taste
- 1 tablespoon extra-virgin olive oil, or as desired (Optional)
Instructions
- Preheat an oven to 400 degrees F (200 degrees C).
- Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
- Roast green beans in preheated oven until tender, about 10 minutes.
- Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
- Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
- Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.
Reviews
I liked the combination of vegies, but did roast the red onion as well. Added balsamic vinegar to the mix but added Zesty Italian Dressing too because it was just vegetables with oil on them. Feta help out a bit. Cooked it early enough to chill before serving, made a nice salad for grilled meats!
Made without the red onion. Pan-roasted the beans and asparagus. Added just a little more olive oil and drizzle of balsamic vinegar plus a few dashes garlic salt, ground pepper and sea salt to taste. Great chilled side dish!
I had asparagus and green beans in the refrigerator that needed to be used. Neither were enough on their own to make a decent size dish. However, together they were a perfect serving for two. And, to my surprise this dish idea presented when doing a general search. It was absolutely delicious and, I will now purposely combine these two veggies together.
I’ve made this dish a few times now and one step I’ve added that I believe enhanced the flavors- after adding the asparagus to roast, I also make room for the tomatoes and onion to roast 5-10 minutes. Everyone enjoys this recipe.
I did change this slightly as not a fan of raw onions. I added all the vegis to the baking sheet. They all roasted well and were a delicious way to use up some of the fresh summer vegis in the fridge.
I took a couple of suggestions from other reviewers and made the following alterations: Tossed the veggies with balsamic vinegar in addition to the oil (I used olive oil), and roasted the tomatoes and onion along with the asparagus. Turned out so amazing! I served it warm, but I think if you were planning to serve this dish cold, the fresh tomatoes and onion would work well. I think the addition of feta cheese, as one reviewer suggested, would also work well with a chilled version. I will absolutely make this again!
Super Salad! I got lots of compliments and requests for the recipe. One change I made is that I tossed a TBS of Balsamic vinegar just before serving.
Made this exactly as described without extra oil and the warm vs cold was a bit off putting. No one else liked it, and the after taste from it lasted a long time. It wasn’t great. I stuffed it in the freezer and cranked the thermostat to get the air flowing. After some time to chill it became better, but still had the after taste that I personally didn’t enjoy, but during the eat I did enjoy the chilled version. Tried it again the next day… but added Feta to it. The Feta helped so much to kill the taste of the oil. Finally I added half an Italian dressing packet to the remainder. Add Feta when plated. Now I love this combination. everything has a bit of a crunch, and the after flavor is nice as well. Great combination, just needs an extra kick in my book.
Tried this two nights ago. Liked it so much we’re having it again tonight with fresh green beans from the garden.
This is delicious just the way it is.
Nice and simple! Follow the time in the recipe if you want a restaurant/chef-quality firmness to your veggies. My veggies had the perfect crunch, roasted char and color. Add time if you prefer a softer, “home-style” wellness. I added balsamic like others suggested… …also consider feta cheese to contrast against the red onion!
Simple and delish! I had carrots that were begging not to be left out of the pan so I chopped several and roasted them too. Loved the light touch of balsamic and salt as they really brought the flavors of the veggies out. Will definitely roast again and share widely. Many thanks and cheers!
My son has a very strict diet of just vegetables, fish and chicken. I put a piece of wild salmon on top and he loved it.
Made this instead of traditional green bean casserole and it was the ONLY FOOD I ran out of. Amazing!!!!
Followed the recipe as described. Made it ahead and served it cold. Guests loved it. Will make it again.
I decided to make this dish on Easter. Delicious! This was a different variety of veggies that I hadn’t introduced to guests before and received lots of compliments. I would also recommend sliced almonds sprinked on top for a nice crunchy texture.
First of all, I rely on reviews for shopping and recipes. It is no help if someone does not follow the original recipe and rates it on their changes. And as for crisp vegetables, this one clearly says for roasting the asparagus ten minutes”or until tender”. Ten minutes is a guideline. This is a good basic recipe and certainly will make it again. Already saved in my AnyList file.
Turned out great everyone loved it but I think next time I will cook the green beans and asparagus just a little bit more
This was delicious. I steamed the vegetables rather than roasting them in order to avoid the oil. Recommended!
This is a very easy, very tasty recipe to make. It is perfect as a side for pork. I made the recipe exactly as written and it was great. Love recipes like this. Definitely a keeper. Thank you for sharing.
This was so yummy, and very easy to prepare and make. I added the fresh lemon juice of 1/4 lemon wedge and crispy fried bacon bits (about 1/4 cup). I didn’t add salt because the bacon was already salty. YUM!