These oven Roasted Carrots and Green Beans are healthy, delicious, and super easy to make! This classic recipe has great range – it’s the perfect side dish for your holiday table but it’s also easy enough to serve up with your weeknight meals. Only 5 ingredients and 20 minutes stand between you and your favorite new side!
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🥕 The Best Roasted Vegetables
Roasted Carrots and Green Beans are the perfect duo for a simple side dish! When roasted, fresh green beans turn bright green with lightly charred edges. They have a delicious snappy yet soft texture that makes them even more crave-able. Add delectable roasted carrots to the mix and you get double the sweetness and comfort.
Roasted veggies make a great addition to just about any meal and this medley of green beans and carrots is no exception. So whether you're serving them alongside your Thanksgiving turkey or a weeknight dinner like Gochujang Salmon, this is the perfect vegan side dish recipe to bring a meal together. It's fresh, satisfying, packed with nutrients, and tastes delicious.
Why You'll Love It
- Healthy: This light veggie-packed side dish is full of nutrients. It's an excellent option for those who are vegetarian, gluten-free, dairy-free, or low-carb.
- Quick and easy: This simple Roasted Carrots and Green Beans recipe is perfect for busy weeknights or last-minute get-togethers. It comes together with just 5 minutes of prep time, and then you can sit back and let the oven do the work.
- Versatile: This vegan recipe has classic ingredients and pairs well with a number of main dishes like my Taiwanese Turkey Rice to Cavatappi Mac and Cheese to Thit Nuong (Vietnamese Pork Skewers). It's also an easy dish to add to your Thanksgiving, Christmas, or Easter menu!
🧂 Ingredients
- Carrots: I use whole carrots but any variety would work. Look for brightly colored, firm carrots free from wrinkles and dark lines.
- Green beans: Fresh green beans work best for this recipe. You'll want to look for those that are vibrant green in color and free from blemishes. You can buy pre-trimmed green beans to cut down on prep time.
- Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
- Garlic powder: Fresh garlic cloves can burn quickly so I like to use garlic powder for roasting. You still get all the delicious flavor and the vegetables will be evenly coated in flavor.
- Thyme: Herbs add great depth to this simple side dish. Thyme has a lightly sweet and peppery flavor that works amazingly well in roasting recipes. It has a mild taste that won't overpower the freshness of the vegetables.
- Oregano: Has a slightly bitter taste that balances the natural sweetness of the roasted vegetables.
Substitutions & Variations
- If using baby or petite carrots, you can roast them whole or halve them for a softer texture.
- To use frozen vegetables: Add them directly to the baking sheet. There’s no need to let them thaw! However, you may need to add an extra 3-5 minutes to the baking time. Be sure to keep an eye on them as they cook and adjust as needed.
- If using fresh thyme and oregano, double the amount.
- Use your favorite seasonings! Replace the dried thyme and oregano with your choice of herbs. Spice blends like za'atar, Italian, taco, or curry seasoning would be delicious.
- Change it up! Add more vegetables to this side dish to make it a more filling meal. Asparagus, zucchini, cauliflower, potato, and mushroom all work great.
- Get creative with flavor. Adding a drizzle of honey, maple, or balsamic vinegar or glaze can completely change the taste of this dish. Or sprinkle grated Parmesan cheese over the top for a savory finish.
- Want to add some crunch? Mix the roasted vegetables with chopped Orange Candied Almonds, walnuts, or pecans.
👩🏻🍳 How To Make Roasted Carrots and Green Beans
⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.
STEP ONE: First, preheat the oven to 400°F and line a large sheet pan with foil, parchment paper, or a silicone mat for easy clean-up.
Then wash and dry the green beans and trim both ends.
Next, scrub the carrots clean and peel them if you'd like. Slice off the top and about ¼ inch off the bottom. Cut into 2-3 pieces (about 2 inches long or similar in length to the green beans). Cut each piece in half lengthwise, then each of those pieces into thirds to make planks.
STEP TWO: Add carrots, green beans, oil, garlic powder, thyme, oregano, salt, and pepper to a large bowl. Mix thoroughly to evenly coat all the veggies.
STEP THREE: Spread everything out onto the baking sheet in a single layer, making sure not to overcrowd the sheet. You may need to use multiple sheets or roast in batches.
Roast for 10-15 minutes until you reach your desired doneness, stirring halfway to ensure they roast evenly. When roasted, the carrots and green beans should be lightly golden brown with darker brown caramelized spots at the edges. They should also be fork tender.
💭 Top Tips
- For maximum caramelization, make sure your vegetables are as dry as possible. Use a salad spinner or pat them dry with a paper towel before they go in the oven. Excess moisture will result in steamed vegetables rather than deliciously caramelized vegetables.
- Also make sure you don't overcrowd your baking sheet. Leave some space between the veggies so air can circulate. This will also help prevent the vegetables from steaming.
- Carrots are denser than green beans and will take longer to roast. For an even cooking time, cut the carrots to a similar length to the green beans. If you like softer carrots, slice them thinly as opposed to planks.
- To make this in the air fryer, preheat you air fryer to 400ºF. Add the seasoned and oiled vegetables to the basket and cook for 8-10 minutes, shaking halfway.
- If making Roasted Carrots and Green Beans for the holidays like Thanksgiving or Christmas, use rainbow carrots for a vibrant and esthetic dish!
🥡 Storing & Freezing
Storing: Let the Roasted Carrots and Green Beans cool completely. Then place leftovers into an air-tight container in the fridge for up to 3 days.
Freezing: Roasted vegetables freeze great. Make sure to let them cool completely. Flash freeze the vegetables by placing them on a baking sheet and par-freezing for about 20 minutes. Then store them in freezer-safe zip-top containers or air-tight bags in the freezer for up to 6 months.
Reheating: To reheat, microwave in 1 minute intervals until warm. Alternatively, you can place them in the oven or air fryer at 400ºF for about 3-5 minutes until heated. If reheating from frozen, add 2-3 minutes.
Make Ahead: Prepare this recipe the night before or in the morning for an easy dinner time side. Prepare the vegetables as directed and store the "marinated" vegetables in a storage bag or container in the fridge until you're ready to cook. Then, empty the bag onto a lined sheet pan and bake as directed. So easy!
📖 Recipe FAQs
It's totally up to you! If you prefer to peel them, feel free. If not, just be sure to use a vegetable scrubber to get them nice and clean before roasting.
Absolutely! Carrots are loaded with vitamins A, and K. Green beans are full of nutrients and have a good dose of folate and vitamin C! Roasting your veggies also retains more flavor and nutrients than boiling them.
If your carrots are still hard after roasting, they’re undercooked and need more time in the oven. Also, if you cut your veggies a bit bigger than mine, they will likely require additional cook time. So start by adding a few more minutes and keeping a close eye on them.
🍽 Looking For More Side Dishes?
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📋 Recipe
Roasted Carrots and Green Beans
Ingredients
- ½ lb carrots cut into thin planks
- ½ lb green beans washed and trimmed
- 1-2 tablespoon cooking oil I used avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ heaping tsp salt
- ⅛ teaspoon pepper
Instructions
- Preheat oven to 400°F. Option to line your baking sheet with foil, parchment paper, or a silicone mat for easy clean-up.
- Add carrots, green beans, oil, garlic powder, thyme, oregano, salt, and pepper to a large bowl. Mix thoroughly.
- Spread vegetables onto the baking sheet in a single layer, making sure to not overcrowd the sheet. You may need to use multiple sheets or roast in batches.
- Roast for 10-15 minutes until you reach your desired doneness, stirring halfway.
Notes
- If using baby or petite carrots, you can roast them whole or halve them for a softer texture.
- If using fresh thyme and oregano, double the amount.
- To use frozen vegetables: Add them directly to the baking sheet. There’s no need to let them thaw! However, you may need to add an extra 3-5 minutes to the baking time. Be sure to keep an eye on them as they cook and adjust as needed.
- To make this in the air fryer, preheat you air fryer to 400ºF. Add the seasoned and oiled vegetables to the basket and cook for 8-10 minutes, shaking halfway.
Rose
Very good - added balsamic vinegar.
Gabby
Easy, delicious, healthy!
Renee
Delicious 👍
Jessica
Thank you!
Arif
Love it! ❤
Jessica
Thank you Arif!
Irma
Love the colors,you are getting chlorophylls & carotenes in one dish.Lots of anti-oxidants & fibers too!
Jessica
Totally agree!