If you're looking for a time-saving, delicious side dish, then you need to make this 5 ingredient recipe for Roasted Green Beans and Carrots! Oven roasted vegetables are cooked together on the same sheet pan, tossed in fresh sliced garlic and roasted until tender and caramelized. This easy side dish is perfect for Thanksgiving, Christmas, Easter and any regular weeknight dinner!
Sometimes the best side dishes aren't complicated at all. They're just the star ingredients, cooked and seasoned perfectly. That's what you'll get with this recipe for Oven Roasted Green Beans and Carrots.
Carrots, green beans and thinly sliced fresh garlic are drizzled with olive oil and seasoned with kosher salt. They're roasted in the oven until perfectly tender and caramelized.
This healthy side dish is perfect for your next holiday dinner. One reason it's perfect is that it's special diet friendly. You can serve this to your vegan, vegetarian, gluten free, dairy free and low carb guests.
And yes... I'm already thinking about the holidays because they are right around the corner!
If you're looking for more yummy holiday side dishes, then you also need to make my Brown Sugar Honey Glazed Carrots, 3 Ingredient Drop Biscuits, Sweet Potato Casserole, Redskin Mashed Potatoes and my Roasted Asparagus and Brussels Sprouts.
Why you need to make this recipe
- So easy! This recipe only has a few steps before you let the oven do the rest of the work, making it perfect for busy weeknights.
- Simple and delicious! This recipe is a simple combination of classic ingredients, that when roasted together, taste anything BUT simple! Irresistible is the word that comes to mind...
- Pairs well! This side dish recipe pairs well with just about any main dish. Whether you're serving a thanksgiving turkey, baked ham, chicken, fish or seafood, roasted carrots and roasted green beans are the perfect side dish.
Green beans: You'll want to use string beans or French green beans (aka Haricots Verts). Trim the ends and make sure they're fresh with no brown or black spots!
Carrots: Peeled, chopped, regular sized orange carrots will work for this recipe. I don't recommend using baby carrots.
Garlic: Tossing the green beans and carrots with sliced, fresh garlic makes the flavor of this side dish over the top!
Olive oil: The vegetables are drizzled in extra virgin olive oil. The olive oil helps to give them that dark caramelization that we all love.
Seasoning: We'll be tossing the carrots and green beans in kosher salt. Kosher salt is a course salt. If you're substituting regular, fine salt in for kosher salt, then you need to halve the amount of salt that you use.
- Full size baking sheet, rimmed (18"x26")
- Vegetable peeler
- Cutting board & chopping knife
How to make
Step 1: After you've peeled, trimmed and sliced your green beans, carrots and garlic, transfer them to a rimmed baking sheet. Drizzle the vegetables with extra virgin olive oil and season them generously with kosher salt.
Step 2: Place your tray of vegetables into a 400°F preheated oven. Roast the vegetables for 30 minutes, tossing once halfway through cooking time.
Step 3: That's it! Remove the veggies from the oven, let cool for a few minutes, transfer them to a serving bowl and enjoy!
- You'll definitely want to peel your carrots prior to cooking with them. Carrot skins are rough and trap dirt.
- Roasting two different kinds of vegetables together for the same amount of time can get tricky. Often times, one vegetable cooks faster than the other vegetable which results in unevenly cooked veggies. The key for this recipe is to slice your carrots thin enough so that they cook as quickly as the green beans will.
- Don't slice your carrots too thinly though! They'll shrink while they're roasting and you don't want to end up with tiny pieces of carrots.
- I like to trim the ends of my green beans. The stringy part at the end of freshly picked green beans gets really hard and crispy when cooked.
- You'll need to use a large, rimmed baking sheet. For best results, use a full size sheet pan, measuring 18" x 26". When roasting vegetables, you do not want to overcrowd them on the pan. In order to properly roast, vegetables need space around them for air to flow. If vegetables are crowded onto a sheet pan, they will steam instead of roasting.
Variations and substitutions
Carrots: You can use purple carrots or white carrots (rainbow carrots) for this recipe. I think a multi-colored carrot dish would look beautiful!
Garlic: If you love the flavor of garlic then go ahead and double the amount of garlic that I call for in this recipe. You won't be disappointed!
Add onions: Thinly sliced yellow onion or white onion are common additions on trays of roasted vegetables.
Add fresh herbs: Fresh herbs would be delicious added to this recipe. Fresh thyme, fresh rosemary, fresh sage and fresh parsley are all perfect herbs to season oven roasted vegetable recipe with. I would add them after the vegetables have finished roasting.
Add some heat: If you like a little spice with everything that you serve, then top this recipe with some red pepper flakes.
Main dishes to serve with
Serve roasted vegetables with any of these mouth watering main dishes!
- I have two of the most amazing meatloaf recipes made with ground turkey. Both meat loaf recipes would be perfect served with this vegetable side dish. You need to make my Taco Meatloaf and Cheeseburger Meatloaf!
- If you're in the mood for fish, then you have to serve roasted green beans and roasted carrots with Blackened Cod, Baked Panko Cod or Air Fryer Frozen Salmon.
- My top rated Whole Roasted Chicken, Baked Buffalo Chicken Thighs, and my Air Fryer Chicken Cutlets are also the perfect main dishes to serve with roasted vegetables.
Storage, freezing and reheating
How to store: Store leftover roasted green beans and carrots in an air-tight container in the refrigerator for up to 3 days.
How to freeze: While you can freeze roasted vegetables, I don't recommend freezing this recipe for roasted carrots and green beans. The roasted carrots will lose their delicious texture once they're thawed.
How to reheat: Reheat leftover roasted vegetables in the microwave or on the stovetop in a small frying pan over low heat.Print
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