Roasted Carrots and Green Beans

A white plate filled with roasted green beans and carrot sticks, seasoned with herbs and pepper. A fork rests on the plate, while a woven mat lies underneath. A cloth and a small dish add charm in the background.

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5 from 5 votes

Roasted Carrots and Green Beans

Prep Time10

Cook Time25

Course: Side Dish

Cuisine: American

Servings:

Calories: 104kcal

Author: Agnieszka

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

Roasting time will depend on your oven and preferences. I roasted my carrots and green beans for 25 minutes - the veggies came out fork tender and crisped up on the outside.

This recipe makes 4 side size servings.

If you cut the carrots into “fries” or green-bean sized strips, they will roast in about the same amount of time as green beans.

Try to get all the veg in a single layer on the sheet pan as best you can

Line your large baking sheet with parchment paper for easier cleanup.

You can prep the vegetables in advance. Peel and cut the carrots and trim the green beans. Place the cut carrots and pre-trimmed green beans in an airtight container covered with cold water. When ready to make the recipe, strain the vegetables and dry them with a clean kitchen towel or some paper towels.

Nutrition