Oven roasted carrots and green beans is an excellent side dish with hearty vegetables. It is really easy to make, and is the perfect side to serve with your favorite entree.
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For the longest time, I would always make steamed or boiled vegetables as a side dish, and I used to hate it. Since I discovered roasted vegetables, I feel like my life has changed. Roasted vegetables taste so much better, have a great texture and can be varied endlessly.
This combination of roasted green beans and carrots is my latest obsession. The two vegetables cook in the same amount of time, and they are both excellent to serve with meaty classic entrees.
🥘 Ingredients
You will need carrots and green beans for this recipe. I definitely recommend using fresh veggies, as frozen vegetables tend to become watery and soft rather than roasted when cooked.
You will also need vegetable oil or cooking spray, as well as salt and pepper for seasoning.
🔪 Instructions
Clean the green beans and remove the stalks in the ends of them. Peel the carrots, and slice them in sticks of approximately the same thickness as the green beans.
Add the vegetables to a baking sheet covered baking tray. Add the vegetable oil, salt and pepper, and use your hands or tongs to coat the vegetables evenly in the dressing.
Roast the green beans and carrots at 200°C/395°F until the carrots are soft enough to put a fork through. This typically takes 15-20 minutes. The green beans will shrink and be golden on the edges. Serve the roasted vegetables immediately while they are still warm.
💭 Top tips
These are my top tips to make the perfect carrots and green beans:
- Using oil or cooking spray is key to make sure that the vegetables roast well. If you don't add it, they will likely dry out in the oven.
- You can add any seasoning you like. Salt and pepper is a great basic flavor which pairs well with most dishes, but if you want to be creative, you can try using other spices or seasoning blends.
- Slice the vegetables into similar sizes to make sure that they all cook in the same amount of time.
- Keep the vegetables separated on the baking sheet if you're cooking for picky eaters who only want either carrots or green beans.
🥗 Serving roasted carrots and green beans
Serve roasted carrots and green beans with your favorite hearty main courses. I love serving it as a roast dinner side dish, or with pulled gammon, chicken marsala, pesto baked salmon, lemon butter cod, spatchcock chicken or honey glazed roasted chicken.
🍲 Leftovers
Leftover carrots and green beans can be stored in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave to serve as a side dish for future meals, or use them in other dishes such as hamburger soup or meatball stew.
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📋 Frequently asked questions
Is this a healthy side dish? - Absolutely! The vegetables contain healthy fiber and plenty of vitamins.
Is this recipe suitable for my diet? - Most likely. These roasted vegetables are suitable for whole30, weight watchers, slimming world, paleo and other diets. They are also vegan.
Are roasted carrots and green beans allergy friendly? - Consult the nutritional labels on the ingredients you use, but this recipe is generally very allergy friendly. It is gluten free, dairy free, soy free, nut free and egg free.
Recipe
Roasted Carrots and Green Beans
Ingredients
- 400 g green beans
- 600 g carrots
- 2 teaspoon vegetable oil
- ½ teaspoon salt
- ½ teaspoon pepper
Notes
Leftovers
Leftover carrots and green beans can be stored in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave to serve as a side dish for future meals, or use them in other dishes such as hamburger soup or meatball stew.Top tips
These are my top tips to make the perfect carrots and green beans:- Using oil or cooking spray is key to make sure that the vegetables roast well. If you don’t add it, they will likely dry out in the oven.
- You can add any seasoning you like. Salt and pepper is a great basic flavor which pairs well with most dishes, but if you want to be creative, you can try using other spices or seasoning blends.
- Slice the vegetables into similar sizes to make sure that they all cook in the same amount of time.
- Keep the vegetables separated on the baking sheet if you’re cooking for picky eaters who only want either carrots or green beans.
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