Simple One-Pan Roasted Green Beans and Carrots
This Roasted Green Beans and Carrots recipe is a hassle-free, 30-minute side dish featuring the perfect blend of crisp-tender vegetables, olive oil, and simple herbs and spices. It pairs wonderfully with roasted chicken, turkey, pork tenderloin, prime rib roast, and more!
In my kitchen, roasted veggies are a staple –whether it’s the creamy goodness of butternut squash, sweet potatoes, or the convenience of frozen broccoli. But when I’m after a fuss-free oven-roasted vegetable recipe that everyone will love, green beans and carrots are my go-to. I mean, who can say no to that classic combo?
This roasted carrots and green beans recipe keeps it simple. Toss them in olive oil and a sprinkle of spice, and let the oven do its thing. The result? Picture the veggies cozied up in one pan, soaking up all that rich flavor as they roast in the oven until tender and deliciously caramelized.
Ready to give it a shot? Throw on your apron, and let’s turn those green beans and carrots into a side dish that’ll be the talk of the table at your next get-together!
Why you’ll love this recipe
- Quick and easy. Ready in just 30 minutes, making it ideal for busy evenings, last-minute meals, and holiday hosting.
- Basic ingredients. Requires only fresh green beans, carrots, olive oil, and basic seasonings you likely already have in your kitchen.
- Oven-roasted magic. The oven does the work, achieving the perfect balance between tenderness and crispiness, allowing you to enjoy an impressive side with minimal hands-on time.
- Wholesome side dish. Green beans and carrots are packed with vitamins and antioxidants, offering a nutritious and delicious vegan (and Whole30!) side option for any meal.
- Customizable. Add your own unique twist with seasonings, toppings, and so on.
Ingredients you’ll need
- Green beans. Avoid limp or rubbery green beans, and select the freshest green beans you can find. Snap or cut off the stem ends and cut the particularly long beans in half.
- Carrots. You have several types of carrots to choose from, including rainbow carrots and baby carrots. If you use baby carrots, slice them in half lengthwise so they cook evenly with the beans.
- Olive oil. To coat the vegetables and promote caramelization.
- Garlic powder. Gives the dish a savory, aromatic flavor.
- Coarse salt. I highly recommend using coarse kosher salt or sea salt here -the contrast between the larger crystals and tender vegetables makes a difference.
- Black pepper. For subtle heat and depth of flavor.
- Fresh dill. The refreshing, slightly tangy notes add a bright contrast to the richness of the vegetables.
How to roast green beans and carrots
Step 1: Prep. Rinse the green beans, pat dry, and trim the stems. Snap the larger beans in half. Rinse and peel the carrots, and chop them into 1” pieces. Place the vegetables in a large bowl.
Step 2: Season. Stir the olive oil, garlic powder, salt, pepper, and fresh dill in a small bowl, then pour the mixture over the vegetables and toss until evenly coated.
Step 3: Roast. Spread the green beans and carrots on a parchment-lined baking sheet, ensuring no overlapping. Then, roast until the vegetables are tender and crisp on the edges.
Step 4: Serve. Garnish with extra dill, if desired, and serve warm with your favorite proteins.
Air fryer instructions
Achieve perfectly roasted green beans and carrots with the assistance of your air fryer with these simple steps:
Spread the seasoned vegetables out in a single layer in the preheated air fryer basket –and cook at 375°F for 10-15 minutes, shaking or flipping the vegetables halfway through.
Or, you can add green beans to my air fryer roasted carrots recipe. Your taste buds will thank you!
Recipe tips
- Consistent sizing. Cut the carrots and trim the green beans into uniform-sized pieces so they cook at the same speed.
- Single layer. Crowding the baking sheet can create steam, which hinders the caramelization process and ultimately makes the veggies mushy. Divide the green beans and carrots between two baking sheets if necessary.
- Toss occasionally. Shake the pan once or twice during roasting to ensure the vegetables cook evenly and develop a nice golden brown crust on all sides.
- Serve immediately. The crisp-tender texture will diminish the longer vegetables stand after roasting, so it’s best to serve this dish fresh out of the oven.
- Adjust roasting time. You can extend the roasting time slightly if you prefer a softer texture. For a firmer al-dente bite, reduce the time slightly.
Variations
- Add butter/ghee – To enhance the rich flavors, consider swapping one of the tablespoons of olive oil with melted butter, ghee, or vegan butter.
- Use fresh garlic – You can substitute minced fresh garlic for garlic powder, but be cautious as it could burn. To prevent this, toss the veggies with fresh minced garlic closer to the end of the roasting time.
- Add green vegetables – Mix and match vegetables with similar cooking times, like asparagus, halved brussels sprouts, or broccolini.
- Add root vegetables – Add ones that cook at the same rate as carrots, like parsnips, sweet potatoes, and butternut squash.
- Add simple seasonings – Add a pinch of red pepper flakes for subtle warmth. Season with Italian seasoning, Greek seasoning, or individual dried herbs, like oregano, rosemary, or thyme, to enhance the savory flavor profile.
- Optional garnishes – For the finishing touch, sprinkle freshly grated parmesan cheese, lemon zest, or sliced almonds over the top.
Storing & Reheating
Storing: Store leftover roasted green beans and carrots in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can also freeze the vegetables in an airtight freezer-safe container or resealable plastic bag for up to 3 months; just know that they might be a bit softer upon thawing.
Reheating: To maintain crispness, reheat leftover roasted vegetables in the oven at 350°F (175°C) for 5-10 minutes or until warmed through.
FAQ
Roasted green beans and carrots are ideal for impressive protein main dishes, such as herb-roasted chicken, pork tenderloin, turkey, and standing rib roast. For everyday dinners, I like serving these veggies with grilled steaks and baked salmon, but really –this duo brings a delicious and nutritious element to any meal.
Roast for approximately 20-25 minutes or until the vegetables develop a golden brown color and a crisp-tender texture. Keep an eye on them towards the end and adjust the time based on your desired level of doneness.
Yes, you can use frozen green beans in this roasted vegetable recipe. However, frozen beans might release excess moisture during cooking, which could affect their texture. To mitigate this, you can thaw and pat them dry before tossing them with carrots, oil, and seasoning,
More green bean recipes
- Green Bean Almondine with Bacon
- Slow-Roasted Green Beans
- Bacon-Wrapped Green Beans
- Skillet Loaded Green Bean Casserole
- How to Blanch Fresh Green Beans
If you love this oven-roasted green beans and carrots recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
One-Pan Roasted Green Beans and Carrots
Equipment
- 1 Large sheet pan
- Parchment paper
Ingredients
- 24 oz fresh green beans rinsed and patted dry, stems removed
- ½ lb carrots rinsed and peeled
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp coarse salt
- ¼ tsp black pepper
- ½ tbsp fresh dill finely chopped, more or less to taste- I use extra for garnish
Instructions
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- Chop the carrots into 1" pieces and snap the larger green beans in half and place them into a large bowl.
- Stir the olive oil, garlic powder, salt, pepper, and fresh dill in a small bowl until combined.
- Pour the olive oil mixture over the vegetables and toss well to evenly coat.
- Spread the carrots and green beans out onto the baking sheet, making sure that they don't overlap to prevent steaming, and roast for 20-25 minutes.
- Garnish with extra dill, if desired.
Notes
Recipe Tips:
- Consistent sizing. Cut the carrots and trim the green beans into uniform-sized pieces so they cook at the same speed.
- Single layer. Crowding the baking sheet can create steam, which hinders the caramelization process and ultimately makes the veggies mushy. Divide the green beans and carrots between two baking sheets if necessary.
- Toss occasionally. Shake the pan once or twice during roasting to ensure the vegetables cook evenly and develop a nice golden brown crust on all sides.
- Serve immediately. The crisp-tender texture will diminish the longer vegetables stand after roasting, so it’s best to serve this dish fresh out of the oven.
- Adjust roasting time. You can extend the roasting time slightly if you prefer a softer texture. For a firmer al-dente bite, reduce the time slightly.
Nutrition
- Southwest Egg Muffins - December 27, 2024
- Chocolate Crunch Cookies - December 21, 2024
- Spinach and Feta Egg Muffins - December 19, 2024
