I love a side dish that is easy to prepare but still brings plenty of flavor to the table. This recipe for roasted green beans and carrots uses just 5 ingredients, and everything cooks together on one sheet pan. The vegetables are tossed with sliced garlic, olive oil, and salt, then roasted until tender and caramelized. It's an easy side dish for weeknight dinners, holiday meals, and everything in between!
Sometimes the best side dishes aren't complicated at all. They're just star ingredients, cooked and seasoned perfectly.
Here are a few more reasons why these roasted vegetables are a go-to side in my house:
- So easy: Simply prep your veggies, toss everything together, and then let the oven do the rest!
- Simple ingredients, big flavor: Fresh sliced garlic adds plenty of flavor, while roasting creates deliciously caramelized edges.
- Pairs well: Whether you're serving a Thanksgiving turkey, baked ham, chicken, or pasta, this dish fits right in on the dinner table.
I love serving these roasted vegetables for holiday dinners, but they're just as perfect for an easy weeknight meal. Try them alongside my easy chicken and stuffing bake, air fryer turkey tenderloin, or mini turkey meatloaves.
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Key Ingredient Notes
- Green beans: You'll want to use string beans or French green beans. Trim the ends and make sure they're fresh with no brown or black spots.
- Carrots: This recipe calls for regular carrots, not baby carrots.
- Garlic: Use fresh garlic cloves and thinly slice them.
- Olive oil: The vegetables are drizzled with extra virgin olive oil. The olive oil helps them get that dark caramelization we all love.
If you're looking for a more indulgent green bean recipe, try my green bean casserole made with cream of chicken soup. It uses fresh green beans and gets topped with crispy fried onions!
Step-by-Step Instructions with Photos
- 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 with kosher salt to your liking.
- Place your tray of vegetables into a 400°F preheated oven. Roast the vegetables for 30 minutes, tossing once halfway through cooking time.
- That's it! Remove the veggies from the oven, let them cool for a few minutes, and then serve and enjoy!
Looking for a heartier way to use up your bag of carrots? Make my recipes for baked chicken thighs with potatoes and carrots or roasted pork tenderloin with potatoes and carrots.
Extra Recipe Tips
- 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 do.
- 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.
Serving Ideas
Roasted Green Beans and Carrots pair exceptionally well with:
Storage and reheating
- How to store: Store leftover roasted green beans and carrots in an airtight container in the refrigerator for up to 3 days.
- How to reheat: Reheat leftover roasted vegetables in the microwave or on the stovetop in a small frying pan over low heat.
More Side Dish Recipes
If you tried this recipe for sheet pan roasted carrots and green beans, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Roasted Green Beans and Carrots
Ingredients
- 1 pound French green beans
- 2 pounds carrots
- 3 whole garlic cloves
- 2 tablespoons olive oil
- Kosher salt
Instructions
- Preheat your oven to 400°F.
- Prepare your vegetables. Trim the ends of the green beans. Peel and thinly slice the garlic cloves. Peel, trim and slice the carrots. Slice the carrots lengthwise into sticks.
- Transfer the prepped vegetables and garlic to a full-size, rimmed baking sheet. Drizzle the vegetables with olive oil and season them with kosher salt, to taste.
- Roast the vegetables in the preheated oven for 30 minutes, stirring once partway through cooking time.
- When done, remove the vegetables from the oven, serve and enjoy!
Nutrition
Notes
- Slice your carrots to roughly the same size as the green beans, but not quite as thin. You'll want your green beans and carrots to be similar in size so that they cook evenly. See my photos in the recipe post for reference.
- The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
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