Roasted Carrots and Green Beans are a quick, simple side dish that pairs with just about anything. Ready in roughly 30 minutes, this recipe is ideal for busy weeknights or as a healthy addition to a holiday meal.
Ingredients
Only five basic ingredients create this tasty, nutritious side.
- Carrots: Peeled and cut into 2″–3″ sticks about 1/2″ in diameter so they roast evenly.
- Green Beans: Fresh green beans with trimmed ends.
- Olive Oil: For flavor; a neutral oil works too.
- Garlic Powder: For a savory boost.
- Salt and Pepper: To taste.
Step-By-Step Instructions
This recipe is straightforward and quick to prepare.
- Heat oven. Preheat to 425°F (220°C).
- Prepare vegetables. In a large bowl, toss carrot sticks and trimmed green beans with olive oil, garlic powder, salt, and pepper until evenly coated.
- Roast. Spread the vegetables in a single layer on a large baking sheet so they aren’t crowded—use a second sheet if needed. Roast 25–30 minutes, turning halfway, until tender and lightly browned.
- Serve. Transfer to a serving dish and enjoy warm.
Variations
Once roasted, these vegetables can be customized several ways. Try one (or more) of the ideas below for added flavor and texture.
- Sprinkle with shredded or grated Parmesan, crumbled goat cheese, or feta.
- Add fresh lemon zest for brightness.
- Stir in chopped fresh herbs such as parsley, thyme, rosemary, chives, or basil.
- Drizzle with a balsamic glaze for a sweet-tangy finish.
- Toss with a splash of soy sauce and top with toasted sesame seeds for an Asian-inspired twist.
- Finish with a pinch of crushed red pepper for heat.
Serving Suggestions
Roasted carrots and green beans are light, healthy, and versatile. They suit vegetarian and vegan diets and are naturally low-carb. Serve them alongside chicken, fish, steak, tofu, or incorporate them into Italian or Mediterranean meals. They also work well on holiday menus or family dinners.
Frequently Asked Questions (FAQ’s)
Green beans are commonly available year-round, but their peak season runs from late spring through early fall.
Carrots store well and are widely available all year, with high availability from spring through fall.
Yes. Baby carrots roast fine but may caramelize less because they contain more water than whole carrots cut into sticks.
Dry vegetables thoroughly after washing to avoid steaming. Arrange them in a single layer without overcrowding the pan so hot air can circulate. If necessary, use two baking sheets and rotate them in the oven for even browning.
More Vegetable Side Dish Recipes
If you enjoy this dish, try other simple vegetable sides for variety and seasonal options.
- Honey Thyme Roasted Rainbow Carrots
- Garlic Rosemary Roasted Potatoes
- Roasted Butternut Squash with Brussels Sprouts and Dried Cranberries
- Fluffy Mashed Potatoes
- Air Fryer Seasoned Steak Fries
- Maple Acorn Squash with Pomegranate and Goat Cheese
- Grilled Vegetable Platter
If you make this recipe, please come back and leave a rating and a comment to share how it turned out.
Roasted Carrots and Green Beans
- Author: Nicole | Fresh Apron
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roast
- Cuisine: American
Description
Roasted Carrots and Green Beans are a quick, easy side that complements many main dishes and comes together in about 30 minutes.
Ingredients
- 10 ounces fresh carrots, peeled and cut into sticks (about 3″ long and 1/2″ wide)
- 12 ounces fresh green beans, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Heat oven. Preheat the oven to 425°F (220°C).
- Prepare vegetables. In a large bowl, toss carrots and green beans with olive oil, garlic powder, salt, and pepper until evenly coated.
- Roast. Spread in a single layer on a baking sheet, using two sheets if necessary to avoid crowding. Roast 25–30 minutes, turning once, until tender and lightly browned.
- Serve. Serve warm and enjoy.
Equipment
Baking sheet
Large mixing bowl
Notes
Nutritional values are approximate per serving.
Nutrition
- Serving Size: 1 serving
- Calories: 117
- Sugar: 6.1 g
- Sodium: 131 mg
- Fat: 7.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 13 g
- Fiber: 4.3 g
- Protein: 2.3 g
- Cholesterol: 0 mg