Roasted Carrots and Green Beans
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.
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.
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.
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.
Calories: 110kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 400mg | Potassium: 691mg | Fiber: 7g | Sugar: 10g | Vitamin A: 25749IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 1mg