Am roasting pork loin and serving it with a port fig sauce (w/cinnamon, honey, rosemary), and also making mashed celery root and potato w/horseradish. I was thinking of just doing simple steamed haricot verts maybe with butter, but my greengrocer also had beautiful baby carrots. Maybe a glazed carrot? Or would that be overkill with everything else. Any suggestions welcome! Thanks!