Introduction

Roasted carrots and green beans make a simple, flavorful side dish perfect for any meal. This easy recipe highlights the natural sweetness of the vegetables with a touch of garlic and seasoning. It’s a healthy and colorful addition to your dinner plate.

The image shows a close-up view of a mixed roasted vegetable dish in a white rectangular dish on a white marbled surface. The dish has three main layers of colorful vegetables: bright orange carrots with a glossy, slightly charred texture; deep green green beans with a soft but firm look and small black seasoning specks; and golden yellow fingerling potatoes with a shiny, roasted appearance and some black pepper bits. The vegetables are mixed but mostly arranged in a way that the orange carrots are on top and spread throughout, the green beans lay between the carrots, and the potatoes are mostly beneath with some pieces popping through. The whole dish looks well-seasoned with black pepper and herbs, showing a fresh, warm, and inviting color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb fresh carrots, peeled and cut into sticks
1 lb fresh green beans, trimmed
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon black pepper, freshly ground

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Peel the carrots and cut them into uniform sticks. Trim the ends off the green beans for even cooking.
Step 3: In a large bowl, toss the carrots and green beans with olive oil, garlic powder, coarse salt, and freshly ground black pepper until evenly coated.
Step 4: Spread the seasoned vegetables in a single layer on the prepared baking sheet to ensure they roast properly.
Step 5: Roast the vegetables for 20-25 minutes, stirring once halfway through to promote even caramelization.
Step 6: When the vegetables are tender and lightly caramelized, remove them from the oven and serve immediately.

Tips & Variations

For extra flavor, add a sprinkle of fresh herbs like thyme or rosemary before roasting.
Swap garlic powder with minced fresh garlic if you prefer a stronger garlic taste.
Add a squeeze of lemon juice or a drizzle of balsamic vinegar just before serving to brighten the flavors.
If you like a bit of heat, toss the vegetables with red pepper flakes along with the other seasonings.

Storage

Store leftover roasted carrots and green beans in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve their texture, avoiding the microwave if possible to keep them crisp.

How to Serve

A close-up of a dish with two main layers of cooked vegetables on a white rectangular plate placed on a white marbled surface. The bottom layer is bright orange carrot sticks, slightly shiny with a glaze and dotted with black pepper and herbs. Resting on and mixed with the carrot sticks is a second layer of green beans, also shiny and seasoned with black pepper and herbs, with some yellow carrot sticks peeking through. The vegetables have a slightly soft texture with some charred spots. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this recipe?

It’s best to use fresh green beans for roasting as frozen ones can release extra moisture, resulting in a steamed rather than roasted texture.

How do I ensure the vegetables roast evenly?

Cut the carrots into sticks similar in size to the green beans, and spread everything in a single layer on the baking sheet to allow proper air circulation and even cooking.

Roasted Carrots and Green Beans Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

A simple and healthy recipe for roasted carrots and green beans, seasoned with olive oil, garlic powder, salt, and pepper. Roasting brings out the natural sweetness of the vegetables while giving them a tender texture and lightly caramelized finish, perfect as a side dish for any meal.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables

1 lb fresh carrots, peeled and cut into sticks
1 lb fresh green beans, trimmed

Seasoning

2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon black pepper, freshly ground

Instructions

Preheat: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prep vegetables: Peel the carrots and cut them into uniform sticks for even cooking. Trim the ends of the green beans to remove any tough parts.
Season: In a large mixing bowl, toss the carrot sticks and green beans with olive oil, garlic powder, coarse salt, and freshly ground black pepper until the vegetables are evenly coated.
Arrange: Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow for proper roasting.
Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir the vegetables once halfway through the cooking time to ensure even caramelization and tenderness.
Serve: Once the vegetables are tender and lightly caramelized, remove them from the oven and serve immediately as a nutritious and flavorful side dish.

Notes

Use fresh, firm carrots and green beans for the best texture and flavor.
Adjust seasoning to taste; you can add fresh herbs like thyme or rosemary for extra aroma.
For a spicier kick, add a pinch of red pepper flakes before roasting.
If you prefer softer vegetables, roast a few minutes longer, but keep an eye to avoid burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.

Keywords: roasted carrots, roasted green beans, healthy side dish, easy vegetable recipe, oven roasted vegetables, gluten free side