Name: Roasted Carrots and Green Beans: Easy Healthy Side Dish Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb fresh carrots, peeled and cut into sticks; 1 lb fresh green beans, trimmed; 2 tablespoons olive oil; 1 teaspoon garlic powder; ½ teaspoon coarse salt; ¼ teaspoon black pepper, freshly ground

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Introduction

Roasted carrots and green beans make a wonderfully simple and flavorful side dish that complements any meal. This easy recipe brings out the natural sweetness of the vegetables with a touch of garlic and perfect caramelization. Ideal for busy weeknights or holiday dinners alike.

The dish shows a close-up of roasted vegetables in a white rectangular dish, mainly made up of orange baby carrots and green beans. The vegetables are coated with a shiny glaze of oil and herbs, with visible black pepper and small green chopped herbs sprinkled all over. The carrots are thick and soft looking with a slightly browned texture in some parts, while the green beans are long and firm with a bright green color. All vegetables are mixed closely together, creating a richly colored and textured pile on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb fresh carrots, peeled and cut into sticks
1 lb fresh green beans, trimmed
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon black pepper, freshly ground

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Peel the carrots and cut them into uniform sticks. Trim the ends of the green beans.
Step 3: In a large bowl, toss the carrots and green beans with olive oil, garlic powder, salt, and pepper until evenly coated.
Step 4: Spread the seasoned vegetables in a single layer on the prepared baking sheet, avoiding overcrowding.
Step 5: Roast for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.
Step 6: Remove from the oven and serve immediately for the best flavor and texture.

Tips & Variations

Cut carrots and green beans into similar sizes—about 3-inch pieces—to ensure even cooking.
Avoid overcrowding the baking sheet to prevent steaming; this helps achieve a delicious roasted texture.
Use fresh vegetables rather than frozen for a crisp texture and better caramelization.
Test doneness by piercing vegetables with a fork—they should be tender but still slightly firm.

Storage

Store leftover roasted carrots and green beans in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10 minutes or until warmed through to maintain texture.

How to Serve

The image shows a close-up of cooked vegetables, mainly carrots and green beans mixed together in one layer inside a white bowl. The carrots are cut into thick orange and yellow sticks with a shiny, slightly charred texture, speckled with small green herbs and black pepper flakes. The green beans are bright green, long, and thin, with some slight browning, mixed evenly among the carrots. The bowl sits on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

While you can use frozen carrots and green beans, fresh vegetables are preferred because frozen ones release extra moisture, which can prevent proper roasting and caramelization.

How do I know when the vegetables are done roasting?

The vegetables are done when they are tender but still have a slight bite and are lightly caramelized on the edges. You can check by piercing them with a fork.