If you aren’t a fan of vegetables, you need to try roasting them! This roasted carrots and green beans recipe brings out the natural sweetness of the vegetables while adding a nice savory, smoky flavor.
Steamed vegetables are boring and let’s be honest, they do not taste very good. Roasting them up with some olive oil and herbs and spices really transforms a bland vegetable into a masterpiece.
I love this recipe because it’s low effort. Just cut up the veggies, toss them in the oil and spices, throw them in the oven and forget about them for about half an hour. Then voila! You have a delicious roasted vegetable side dish.
Ingredients for Roasted Carrots and Green Beans
I love this recipe because most everything you need is already in your pantry or refrigerator. Plus, this recipe works great for other vegetables other than carrots and green beans.
- Carrots: any kind will work for this recipe, I prefer baby carrots because I don’t have to peel them
- Green beans
- Olive oil
- Minced garlic: buy it pre-minced or mince it yourself
- Salt and pepper
You can also add additional herbs and spices based on your personal flavor preferences. Personally, I like keeping it simple. The garlic adds a great flavor and I try not to muddy it by adding too many other spices.
Tip: I like cutting the carrots in half lengthwise to add more crispiness to the dish!
What kind of carrots should I use for this recipe?
I like using baby carrots for this recipe because they are already pre-washed and pre-peeled. They are usually the same price as unpeeled carrots and taste just as good.
That being said, regular carrots would work fine for this recipe, just be sure to thoroughly wash them and peel them before chopping them up.
Are carrots and green beans good for you?
Yes! Carrots and green beans are both delicious and nutritious vegetables that are a great addition to your diet.
One cup of cooked carrots contains about 55 calories, 1 gram of protein and 13 grams of carbohydrates. They are an excellent source of vitamin A and vitamin K and a good source of vitamin B6 (pyridoxine), vitamin E, manganese and potassium.
One cup of cooked green beans contains about 44 calories, 2 grams of protein and 10 grams of carbohydrates. They are an excellent source of vitamin A, vitamin K and manganese and a good source of vitamin B2 (riboflavin), folate and vitamin C.
Do I have to use olive oil for this recipe?
I recommend olive oil for these roasted carrots and green beans because I love the flavor it adds to the dish. That being said, it’s not the only option.
Avocado oil or canola oil would also work well for this recipe if that’s what you have on hand or prefer a more neutral flavor.
I wouldn’t recommend using coconut oil or butter for this recipe just because the flavors don’t work together that well. If you want to saute these vegetables, butter might work well, but I don’t like butter for roasting.
How to make Roasted Carrots and Green Beans
This recipe is easy and straightforward to follow. Such an easy way to prepare vegetables on a busy weeknight.
Step 1: Chop baby carrots in half lengthwise. Chop ends off the green beans and cut in half.
Step 2: In a medium sized mixing bowl, toss the vegetables in the olive oil, garlic and salt and pepper.
Step 3: Transfer vegetables to a parchment paper lined baking sheet. Spread evenly.
Step 4: Bake for 20-25 minutes at 400 degrees Fahrenheit. Vegetables should be browned and crispy at the edges. Remove from the oven and let cool for several minutes. Then enjoy!
Would this recipe work for other vegetables?
Yes! This recipe is great because it would work for a variety of vegetables. Try it with small potatoes, broccoli, cauliflower, brussel sprouts, zucchini, yellow squash, mushrooms, eggplant… you name it!
If you are chopping vegetables into small pieces, you may not need to cook them for as long, so just be sure to check the oven every 5 minutes after the first 15 minutes to see if you need to take them out earlier.
How should I store the Roasted Carrots and Green Beans?
If you have leftovers of this recipe, simply transfer to an airtight container and store in the refrigerator for 2-3 days. When you are ready to reheat the vegetables, I recommend throwing them back in the oven or in an airfryer to crisp them up again.
But if you don’t feel like doing that, they are still going to taste amazing when reheated in the microwave. They make for delicious leftovers.
If you tried out this recipe and liked it, please comment below and share. Also remember to tag me on Instagram and TikTok!
Roasted Carrots and Green Beans
- 2 cups baby carrots
- 2 cups green beans
- 1/4 cup olive oil
- 1 tbsp minced garlic
- salt and pepper to taste
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the baby carrots in half lengthwise. Chop the ends off the green beans and chop in half.
- In a medium sized mixing bowl, toss vegetables with olive oil, minced garlic and salt and pepper. Toss under evenly distributed.
- Add the vegetables to a parchment paper lined baking sheet. Spread evenly.
- Bake for 20-25 minutes or until crispy around the edges. Then enjoy!