Roasted Carrots and Green Beans are a quick and easy side dish that go with just about anything! Ready in about 30 minutes, they're perfect for a weeknight dinner.
Jump to:
Ingredients
Just 5 simple ingredients come together for this delicious and healthy side dish.
- Carrots: Peeled and cut into 2"-3" carrot sticks that are about ½" in diameter. It's best to cut them all about the same size so they roast evenly.
- Green Beans: Fresh green beans, with the ends trimmed off and discarded.
- Olive Oil: I like to use olive oil for the flavor, but you can use whatever neutral cooking oil you prefer.
- Garlic Powder: For added flavor.
- Salt and Pepper: To taste.
Step-By-Step Instructions
These Roasted Carrots and Green Beans are a super easy side dish to make!
- Heat oven. Preheat the oven to 425°F.
- Prepare vegetables. In a large bowl, toss the carrot sticks, green beans, olive oil, garlic powder, salt and pepper until completely coated.
- Roast. Arrange on a large baking sheet in a single layer so they aren't overlapping (use 2 baking sheets if needed). Bake for 25-30 minutes, flipping halfway, until they're tender and just starting to brown.
- Serve. Serve warm and enjoy!
Variations
Though these Roasted Carrots and Green Beans are great as they are, once they come out of the oven you can add any of these extras. Get creative!
- Top with some shredded or grated parmesan cheese, goat cheese, or feta.
- Sprinkle with some lemon zest.
- Add some chopped fresh herbs, like rosemary, basil, parsley, thyme, green onion, or chives.
- Drizzle with balsamic glaze.
- Toss with a drizzle of soy sauce and top with toasted sesame seeds.
- Season with some crushed red pepper.
Serving Suggestions
Roasted Carrots and Green Beans are a light and healthy weeknight side dish. They're vegetarian, vegan, and low-carb. They go well with just about anything from chicken, fish, steak, or tofu to Italian dishes. These would even make a great holiday side dish!
Frequently Asked Questions (FAQ's)
Though green beans can be found in most grocery stores year-round, they are in season from late spring to early fall.
Carrots are easy to find all year! They store well, which makes them available most times of the year. Carrots are in season from spring through fall.
Yes! Baby carrots will roast just fine, but won't caramelize as much since they have a higher water content.
When preparing the vegetables, be sure to wash AND pat dry. This will allow them to roast evenly without steaming. Also, be sure they are in a single layer on the baking sheet and not overcrowded so they have air flow. If vegetables don't fit on one baking sheet, just use 2 and rotate in the oven halfway through cooking.
More Vegetable Side Dish Recipes
If you love these Roasted Carrots and Green Beans, then check out some of these other simple vegetable side dishes!
- 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
To get even more recipes straight to your inbox, sign-up for the Fresh Apron Weekly Newsletter.
If you make this recipe, don't forget to come back and leave a 5-star rating and a comment below.
Print
Roasted Carrots and Green Beans
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roast
- Cuisine: American
Description
Roasted Carrots and Green Beans are a quick and easy side dish that go with just about anything! Ready in about 30 minutes, they're perfect for a weeknight dinner.
Ingredients
- 10 ounces fresh carrots, peeled and cut into sticks (about 3" long and ½" wide)
- 12 ounces fresh green beans, trimmed
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Heat oven. Preheat the oven to 425°F.
- Prepare vegetables. In a large bowl, toss the carrot sticks, green beans, olive oil, garlic powder, salt and pepper until completely coated.
- Roast. Arrange on a large baking sheet in a single layer so they aren't overlapping. (use 2 baking sheets if needed) Bake for 25-30 minutes, flipping halfway, until they're tender and just starting to brown.
- Serve. Serve warm and enjoy!
Notes
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 117
- Sugar: 6.1 g
- Sodium: 130.9 mg
- Fat: 7.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 13 g
- Fiber: 4.3 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: roasted veggies, side dish, vegetables
I used this recipe to roast green beans tonight - so delicious and easy. I halved the recipe and also the time. They turned out great with some roasted almonds and soy sauce. Thanks for posting!
★★★★★