Sometimes the hardest part of planning company dinners or family dinners is making interesting vegetables.

I love roasted vegetables, especially this time of year. And I love simple green beans or peas or carrots cooked just until tender and served with a little butter.

But I thought I would feature today two of Tina Husted’s recipes that appear in our new cookbook, Fran DeWine and Tina Husted’s Family Favorites. I like these recipes because they are fun and different. The carrots are slightly sweet with a touch of cinnamon. I increase the butter to 1 tablespoon just so they will sizzle and not burn as all the liquid evaporates.

Helen’s Green Beans are easy to make and slightly tangy, with a bit of mustard, horseradish and brown sugar. Tina says her family loves this recipe and they have it for most holiday meals.

Enjoy your veggies!

Easy Baby Carrots

1 pound baby carrots

1 tablespoon honey

1/4 teaspoon salt

1/4 cup water

1/2 tablespoon butter

1/4 teaspoon cinnamon

Place all ingredients in a pan on cooktop. Bring to a boil. Reduce heat; simmer for about 10 minutes. Serve once liquid is absorbed.

Helen’s Green Beans

2 cans green beans

1 teaspoon yellow mustard

1 tablespoon brown sugar

2 tablespoons butter

1 tablespoon horseradish

salt and pepper

Gently melt together all ingredients and pour over heated green beans.