Roasted carrots and green beans
A simple roasted vegetable side dish of green beans and carrots. Easy and delicious.
Servings 5
Equipment
- Sheet pan
- parchment paper
Ingredients
- 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
Instructions
- 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.
Notes
If using fresh herbs, use at least a tsp of each.