These simple roasted green beans and carrots are a family favorite! It's the perfect side dish to toss together on busy weeknights or for holiday dinners. Have these veggies ready in less than 30 minutes.
📋 About the Recipe
- A super easy side dish. If you're looking to get more veggies into your family's diet, this easy roasted green beans and carrots recipe is one of my favorite side dishes. It's quick, simple, nutritious, and pairs well with just about any main dish.
- Great for holiday dinners. Put these sheet pan veggies on your holiday menu for Thanksgiving, Christmas, or Jewish Holidays. Pair with Wild Rice for Thanksgiving, Dutch Oven Turkey, Sautéed Butternut Squash, and Sweet Potato Crunch Casserole for a complete meal.
- Meal prep friendly. Prep a batch of these roasted vegetables on Sunday or Monday and quickly reheat and add to all of your dinners throughout the week.
A few notes about the ingredients:
- Carrots - I typically use the standard large carrot, but you can use any fresh, whole carrots. Try rainbow carrots, or even baby carrots in a pinch! If you're short on time, purchase pre-washed, peeled, and cut carrots.
- Green beans - French green beans (haricot verts) are the best variety for this recipe. Again, if you're short on time, you can purchase already trimmed green beans at the grocery store. Avoid frozen varieties - these beans contain excess water that will prevent your veggies from roasting well.
- Oil - In order to give the fresh veggies golden brown edges and the best flavor, it's necessary to toss the veggies in a tablespoon of olive oil.
⁉️ Substitutions and Alterations
- Use your favorite cooking oil - I always have olive oil in my kitchen, but if you have another preferred cooking oil, feel free to use it.
- Switch up the seasonings - I kept the seasoning on this vegetable side dish simple with just kosher salt and black pepper. However, if you'd like to switch it up, try adding simple seasonings such as Italian seasoning, garlic powder, or even red pepper flakes for a spicy kick.
- Garnish options - If you're looking for a way to finish your veggies and add additional flavor, try adding a sprinkle of parmesan cheese, a squeeze of fresh lemon juice, or fresh herbs, such as fresh rosemary, fresh thyme, or Italian parsley.
- Preheat and prep. Preheat the oven to 425 degrees F, then line a large rimmed baking sheet with parchment paper or foil sprayed with nonstick cooking spray.
- Add carrots and green beans. Spread the sliced carrots and trimmed green beans out on the baking sheet until evenly spread.
- Season. Drizzle olive oil over top, then sprinkle with salt and black pepper. Mix to fully coat the vegetables in the oil and seasoning.
- Roast. Roast the veggies for 20 to 25 minutes, or until fork tender and lightly browned.
- Serve. Serve the roasted vegetables garnished as desired.
❄️ How to Store
To store: Roasted vegetables will keep for up to 3 days when stored in an airtight container. Before storing, allow the vegetables to cool to room temperature.
To freeze: These roasted veggies can be frozen, but I wouldn't recommend it unless they're going to go to waste. Upon thawing, the veggies will change texture and become a bit more mushy. For best results, enjoy while fresh.
To reheat: Roasted veggies will reheat best in a large, oiled skillet until warmed through and crisp again. Alternatively, they can be reheated in the microwave, air fryer, or oven for a few minutes until warm.
🔍 Recipe FAQs
No, green beans are not a protein-rich food, but they pair easily with most proteins and help add vitamins, minerals, and dietary fiber to a dish.
Roasted veggies make the best, versatile side dish for several recipes. I personally love it with simple mains like Panko Chicken, Dutch Oven Turkey Breast, and Cast Iron Skillet Chicken Breasts. It also makes a great healthy side for Air Fryer Turkey Burgers!
They're not cooked through well enough. If you cut your carrots thicker than ¼-inch thick, they will require a longer cook time to become soft and fork tender.
💭 One More Tip
Trim your green beans the fast way! Instead of trimming the ends of the green beans one by one, my favorite way to prep them is to stack them together in a uniform pile and cut all of the ends off of each side of the beans at once.
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Roasted Green Beans and Carrots
- 1 pound large carrots (about 6 carrots), sliced ¼-inch thin
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- ¼ to ½ teaspoon kosher salt, to taste
- ⅛ to ¼ teaspoon black pepper, to taste
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or foil sprayed with nonstick spray.
- Add carrots and green beans to the prepared baking sheet.
- Drizzle olive oil over top. Sprinkle with salt and pepper. Mix to fully coat the vegetables in the oil and seasoning.
- Roast vegetables for 20 to 25 minutes, until fork tender and lightly browned.
- Serve hot with your favorite protein.
- Try to cut the carrots as uniformly as possible for even cooking.
- I kept the seasoning for this recipe pretty simple. Feel free to use your favorite seasonings: garlic powder, onion powder, Italian seasoning are all great options!
- If you don't have olive oil on hand, any neutral tasting cooking oil would work, such as avocado oil.
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