Roasted Green Beans and Carrots

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.

Course Side Dish

Cuisine American

Diet Diabetic, Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 75kcal

Author Alana Lieberman

Cost $10

Equipment

baking sheet

Ingredients

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

Instructions

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.

Notes

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.

Nutrition