One-Pan Roasted Green Beans and Carrots

An easy 30-minute side dish recipe for roasted green beans and carrots made with olive oil, spices, and fresh dill.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 94kcal

Author Amee

24 oz fresh green beans rinsed and patted dry, stems removed
½ lb carrots rinsed and peeled
2 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon black pepper
½ tablespoon fresh dill finely chopped, more or less to taste- I use extra for garnish

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.

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.