Roasted Carrots and Green Beans is an easy side dish that’s made with simple ingredients and ready in under 30 minutes. Even the most beginner cook can make this perfect holiday side dish to serve at Thanksgiving or Christmas. But this delicious, nutritious, and family-friendly recipe tastes great any time of year.
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Perfectly Roasted Carrots and Green Beans
This easy Roasted Carrots and Green Beans recipe makes the perfect side dish for your Thanksgiving or Christmas table. It’s also an amazingly healthy and nutritious fall-inspired recipe that you can enjoy all throughout the year. It pairs perfectly with this Stuffing Stuffed Chicken Breast.
These roasted vegetables require just a few simple ingredients, minimal prep time, and are ready in under 30 minutes. They make an easy side dish for busy weeknights and are suitable for vegans and for gluten free and dairy free dieters.
And like my Air Fryer Carrot Fries and Roasted Sweet Potato and Beet Salad, they go great with so many dinner options.
Ingredient notes
- Fresh green beans - rinsed and dried, with the ends trimmed
- Fresh large carrots - cut into sticks about the size of the green beans
- Olive oil - you can sub avocado oil or the like for extra virgin olive oil
- Seasoning - salt, garlic powder, freshly ground black pepper
How to roast green beans and carrots
This roasted green bean and carrots recipe is one of the easiest and tastiest side dishes you can make! Just follow these simple instructions.
STEP 1: Preheat the oven to 425 degrees Fahrenheit.
STEP 2: Cut carrots into sticks and trim the end of your green beans. In order for the veggies to cook at the same time, do your best to make the carrot sticks the same length and thickness as the beans. They will also look pretty that way.
STEP 3: In a large bowl combine green beans, carrot sticks, salt, pepper, garlic powder and drizzle the olive oil over everything. Toss the ingredients together to coat the veggies evenly.
STEP 4: Transfer the seasoned green beans and carrots to a large rimmed baking sheet and arrange in one even layer.
STEP 5: Roast in a preheated oven for 25-30 minutes, flipping the veggies once after 15 minutes.
STEP 6: Transfer to a bowl or on a platter and serve immediately.
Serving suggestions
This roasted carrot and fresh green bean recipe is a fantastic side dish for so many options!
As a side with meat, fish, or other protein - try it with my Spinach Feta Stuffed Chicken, or Stuffing Stuffed Chicken Breast, Convection Baked Chicken Wings or Pork Kebabs.
With soup and rustic bread - these vegetables are a great addition with Creamy Tomato Bean Soup, Cauliflower Potato Soup and Bone Broth Chicken Soup. I also like to have a couple slices of homemade bread with this combo.
If you want to make this delicious side dish as part of your Thanksgiving dinner, serve it alongside my Homemade Sourdough Stuffing, Ricotta Mac and Cheese, and Sautéed Delicata Squash.
Storing leftovers
Allow the vegetables to cool completely before storing. Roasted carrots and green beans should be placed in an airtight container or sealed bag and kept in the colder part of your fridge. Green beans and carrots will be good for up to 3–5 days when stored properly.
You can also freeze cooled leftovers for 3 months, but the texture of the vegetables changes a bit during freezing. Thaw in refrigerator overnight.
To reheat, place leftovers in an oven safe dish or glass pie plate and place in a preheated 350°F oven for about 10–15 minutes, or until they are heated through.
Substitutions & variations
- If you want, you can swap garlic powder with minced fresh garlic.
- Sprinkle some finely chopped fresh parsley or fresh rosemary or thyme over the vegetables before serving.
- Grate a little bit of lemon zest or add a squirt of lemon juice to roasted vegetables before serving.
- Dust the vegetables with some parmesan cheese before serving.
- If you want to roast more than just green beans and carrots you can add asparagus, small broccoli or cauliflower florets, sliced red onion, thinly sliced squash (delicata, butternut squash or zucchini) or sweet potatoes cut into sticks.
Recipe FAQs
Generally, yes. However, if you cut them into fries or thin strips, they will roast in about the same amount of time as green beans.
If you want to roast more than just green beans and carrots for a roasted veg medley, you can add asparagus, small broccoli or cauliflower florets, thinly sliced squash (delicata, butternut squash or zucchini) or sweet potatoes cut into sticks.
Not really, no. For best results, stick to fresh green beans. If you have canned green beans waiting to be used, try my Crack Green Beans recipe for another flavorful side dish.
No, you don’t need to blanch the beans before roasting them! But do make sure you wash them in water and trim the ends.
Recipe
Equipment
- 1 baking sheet
- 1 mixing bowl
Ingredients
- 12 oz green beans ends trimmed
- 10 oz carrots cut into sticks (about 3 carrots)
- 1 ½ tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large mixing bowl combine green beans, carrot sticks, salt, pepper, garlic powder and olive oil. Toss together to coat the veggies evenly.
- Transfer seasoned green beans and carrots to a large baking sheet and arrange in one even layer.
- Roast in preheated oven for 25-30 minutes, flipping the veggies once, after 15 minutes.
- Serve immediately.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Michele says
An easy and delicious way to get more veggies into our diet.
Juyali says
I made these carrots and green beans, and wow — they’re so simple yet so packed with flavor. My family really enjoyed them. Who knew these veggies could steal the spotlight like this, right?
Nora says
Love making these as a side! Our guests loved them!
Criss says
I tried the roasted carrots and green beans, and they were so simple and delicious.
Oscar says
I made these for a weeknight dinner, and they were a hit. Simple, healthy, and ready in no time!