An easy recipe for roasted carrots and green beans. The ingredients are super simple: fresh green beans, carrots, olive oil, herbs, and salt and pepper. They make a perfect side dish for weeknights or even a simple healthy side dish option to accompany holiday dinners.
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Easy Side Dish
Sometimes people fret over side dishes. They can be difficult to come up with. My go-to side dish every single time is some kind of roasted vegetable, hands down. It's my favorite way to cook vegetables and a great way to get kids to eat them.
Roasted vegetables are so easy to make because they require only a few minutes to prep and then the oven does the rest. The vegetables get nice and browned, and the high heat from roasting brings out their natural sweetness. This makes it perfect for busy weeknights.
The combination of sheet pan veggies can be endless, like this roasted carrots and green beans recipe. Just simple ingredients and seasoned with some herbs, salt, and pepper, and you have a winning side dish.
Fresh green beans: You can buy loose green beans in the bulk bin or a bag of pre-washed and trimmed green beans. The bag will of course be more convenient, but it doesn't take long wash and snap the stem off the top.
Carrots: Because I always have large orange carrots in my fridge as a staple, that's what I use. You could also use rainbow carrots for extra pretty color. Make sure that you cut large carrots in similar sizes and about the width of the green beans so they cook in about the same length of time.
Olive oil: Olive oil is a healthy fat and one that I regularly use in my cooking. Avocado oil or coconut oil could also be substituted but will slightly change the flavor.
Herbs: Simple seasonings are all that's needed. I use dried thyme and rosemary because they are also pantry staple in my kitchen. If you have fresh herbs, feel free to use them. I would use 1 tsp of each of fresh thyme and rosemary.
Salt and pepper: Salt and pepper are a must when roasting vegetables. They add that flavor pop!
How to make roasted carrots and green beans
Preheat oven to 425 degrees F.
Wash and peel carrots and set aside. Rinse green beans and trim off stem.
Cut carrots into sticks by using the following method. First cut carrots into three inch segments. Then cut large pieces in half lengthwise, and lastly cut the half in thirds as indicated in the picture below. For thinner carrots, only cut in half or in quarters until they are a similar width of the green beans.
Place green beans and chopped carrots on a parchment lined large baking sheet in a single even layer to encourage browning.
Drizzle with 1 tablespoon of olive oil and give it a good toss to coat evenly.
Sprinkle with salt, pepper, thyme, and rosemary.
Roast in preheated oven for about 30-35 minutes until vegetables are tender and browned.
More Side Dish Recipes
Honey roasted carrots and beets
Garlic green beans using frozen green beans
Roasted carrots and green beans
- Sheet pan
- parchment paper
- 12 oz. fresh green beans
- 4 carrots
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp thyme dried
- ¼ tsp rosemary dried
- ⅛ tsp pepper
- Preheat oven to 425 degrees F.
- Wash and peel carrots and set aside. Rinse green beans and trim off stem.
- Cut carrots into sticks by using the following method. Cut carrots into three inch segments. Cut large pieces in half lengthwise, and then cut the half into thirds. For thinner carrots, cut in half lengthwise or in quarters until they are about the same width as the green beans.
- Place carrots and green beans on a parchment lined large baking sheet.
- Drizzle with olive oil and toss vegetables to coat evenly and spread out into a single layer.
- Sprinkle with salt, pepper, thyme, and rosemary.
- Roast in oven for about 30-35 minutes until vegetables are tender and browned.
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