These easy Roasted Green Beans and Carrots are the perfect vegetable side dish for just about any occasion. You need fewer than 10 ingredients and just about 30 minutes of roasting!
Everyone needs a few easy, back pocket vegetable recipes to whip up as a side dish for any occasion. These roasted green beans and carrots are just that!
They're simple, but effective. Flavorful, perfectly cooked, and they go with just about anything. You can even add them to your holiday menu for an easy side that doesn't require hours of prep!
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Why We Love This Recipe
- Quick and easy: This recipe is super easy to make on a busy holiday, with just two major steps: whisking the dressing together, and then roasting the green beans and carrots. You can even prep everything in advance so you only need to roast the veggies right before serving.
- Versatile side dish: These simple roasted vegetables are perfect for pairing with just about any main dish you can think of. A great way to get in an extra serving of veggies without much effort!
- Allergy friendly: These roasted vegetables are naturally gluten free, vegan, nut and soy free, so they're a great option for those with allergies.
Ingredients
Here's what you'll need to make these roasted green beans and carrots:
Ingredient Notes
- Green beans: Be sure to trim the tough stem. Otherwise, you'll want to leave these whole, otherwise they will cook faster than the carrots.
- Carrots: Smaller, thinner carrots (that are more similar in size to the green beans) are the best bet here. Make sure to slice them into thin matchsticks so they cook at an even rate.
- Shallots: You can also sub with yellow or white onion.
- Herbs: We used fresh thyme and parsley in this recipe. You can opt for dried herbs instead, just keep in mind that 1 tablespoon fresh = 1 teaspoon dry.
- Lemon juice: A small amount of acidity really bumps up the flavor of these roasted vegetables. Freshly squeezed is always best when possible.
Instructions
PREP: Preheat the oven to 375˚F / 190˚C.
(1) Wash and trim green beans. Peel and cut carrots into ¼-inch thick strips that are 3-4 inches long (they should roughly match the size of the green beans so they cook at the same rate).
Add the carrots and green beans to a large bowl with shallots.
(2) Whisk together olive oil, lemon juice, salt, pepper, parsley and thyme. Pour over the vegetables and toss well to coat.
(3) Spread vegetables into an even layer on a rimmed baking sheet.
(4) Roast for 25-30 minutes, stirring 2-3 times while roasting, until carrots are fork tender.
Tips and FAQs
- Match green bean thickness: We cut our carrots into ¼ inch thick strips that are 3-4 inches long so that they match the thickness of the green beans. This makes everything look uniform and helps the vegetables cook evenly while roasting.
- Stir while roasting: This makes sure the carrots and green beans are all cooked evenly and that the shallots do not burn or get stuck to the pan.
- Storage: You can store these in the refrigerator for up to 5-6 days. To reheat, add the veggies to a skillet over medium heat and sauté until warmed through. If they look a little dry, you can always add in some more olive oil.
- Change it up: Try adding in different herbs (oregano, sage, rosemary, basil), spices (paprika, chili powder, garlic powder, etc) or even vegetables (parsnips, squash, brussels sprouts, or other fall vegetables).
- Serve with:
Other Side Dish Recipes to Enjoy
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Roasted Green Beans and Carrots
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
These easy Roasted Green Beans and Carrots are the perfect vegetable side dish for just about any occasion. You need fewer than 10 ingredients and just about 30 minutes of roasting!
Ingredients
- 1 pound green beans, ends trimmed
- 1 pound carrots, peeled and sliced into matchsticks
- ¾ cup thinly sliced shallots (2 large shallots)
- 1 ½ tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 ½ teaspoons fresh thyme, chopped
Instructions
- Preheat the oven to 375˚F / 190˚C.
- Wash and trim green beans. Peel and cut carrots into ¼-inch thick strips that are 3-4 inches long (they should roughly match the size of the green beans so they cook at the same rate).
- Add the carrots and green beans to a large bowl with shallots.
- Whisk together olive oil, lemon juice, salt, pepper, parsley and thyme. Pour over the vegetables and toss well to coat.
- Spread vegetables into an even layer on a rimmed baking sheet.
- Roast for 25-30 minutes, stirring 2-3 times while roasting, until carrots are fork tender.
Notes
Match green bean thickness: We cut our carrots into ¼ inch thick strips that are 3-4 inches long so that they match the thickness of the green beans. This makes everything look uniform and helps the vegetables cook evenly while roasting.
Stir while roasting: This makes sure the carrots and green beans are all cooked evenly and that the shallots do not burn or get stuck to the pan.
Storage: You can store these in the refrigerator for up to 5-6 days. To reheat, add the veggies to a skillet over medium heat and sauté until warmed through. If they look a little dry, you can always add in some more olive oil.
Change it up: Try adding in different herbs (oregano, sage, rosemary, basil), spices (paprika, chili powder, garlic powder, etc) or even vegetables (parsnips, squash, brussels sprouts, or other fall vegetables).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 100
- Sugar: 7.7 g
- Sodium: 266.5 mg
- Fat: 3.9 g
- Carbohydrates: 16.2 g
- Fiber: 4.9 g
- Protein: 2.7 g
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