Roasted Green Beans and Carrots
Roasted Green Beans and Carrots, a super easy sheet pan roasted vegetable recipe with only 5 ingredients and ready in under 30 minutes. Your new favorite easy side dish or salad topper!
Love to roast vegetables? So do we. There’s nothing like roasting vegetables on a sheet pan with simple seasonings to remind you that you don’t need a lot of ingredients to make vegetables delicious.
Our favorite way to roast green beans and carrots together is:
- Wash and cut carrots and green beans
- Toss them in a bit of olive oil and top with garlic, salt, and pepper
- Roast until brown in the oven
- Enjoy as a simple side dish or on top of salads or bowls
It truly is that easy! Ready to learn our favorite way to bake carrots and green beans? Let’s do it!
🥕 How to roast carrots and green beans (step-by-step)
Step One: Preheat oven and wash vegetables
First, preheat the oven to 400 degrees F (200 C). While the oven is heating, wash the green beans and carrots and remove stems. If carrots are large, cut them in half lengthwise so they roast evenly and brown in the oven.
Step Two: Add vegetables to the roasting pan
Next, add the cut carrots and green beans to a sheet pan. Drizzle with olive oil and, using your hands or a spatula, toss the vegetables until they’re completely coated with oil. Sprinkle the vegetables with sliced fresh garlic, salt, and pepper.
Step Three: Roast vegetables until they soften and begin to brown
Finally, roast the vegetables in the oven until they begin to soften and become brown around the edges. This takes anywhere from 20-30 minutes, depending on your oven.
About halfway through cooking, toss the vegetables so they brown on all sides, we did this when the green beans and carrots had been roasting for about 12 minutes.
Remove the roasted vegetables from the oven and serve immediately as a side dish, or you can let the vegetables cool and use them to top salads and bowls.
💡Recipe questions + quick tips to make it great every time
Any type of carrots will be delicious roasted. We prefer to roast larger carrots like Tendersweet and Touchon carrots, but when we want a good variety of colors we choose Kaleidoscope carrots.
As long as you wash carrots well, you do not need to peel them before roasting. In fact, unpeeled carrots are delicious because the outer layer browns when baked and provides deeper flavor through a process called the maillard reaction when the natural sugar in carrots is heated.
Carrots can be roasted whole, cut longways (or lengthwise) into halves or quarters, or cut along the length of a carrot into rounds or thicker 2-3 inch (5-7 cm) long pieces. Ultimately you can cut carrots however you’d like, but because we’re roasting carrots with greens beans, we wanted to keep the long carrots pieces to match the length of the green beans.
Any type of green beans will be delicious roasted, however we typically choose snap beans or thinner french green beans (haricots verts) for roasting.
You do not have to cut the stems off of green beans before roasting, but cutting stems before cooking does make eating easier. In this recipe’s photos we did not cut the green beans to save time cooking.
🌱 Herb and spice flavor ideas
This recipe is simply prepared with just olive oil, garlic, salt, and pepper. However, the herb and spice flavor possibilities are endless! Here are a few to try out in your roasted vegetable recipe:
- Rosemary, shallots, and garlic: roast green beans and carrots with sliced shallot and garlic, then sprinkle with fresh rosemary when finished
- Garlic, red onion, and fresh herbs: roasted carrots and green beans with garlic and sliced red onion, then top with fresh herbs like oregano
- Turmeric, paprika, and cayenne pepper: make it spicy by roasting carrots and green beans with a sprinkle of turmeric powder, paprika, and a dash of cayenne
- Make it crunchy with nuts or seeds: add a bit of crunch by topping roasted green beans and carrots with sliced almonds, pine nuts, sunflower seeds, or sesame seeds
♻️ Sustainable kitchen + cooking tips
We’re all about sustainability here at Fork in the Road, so here are some tips and tricks for getting the most out of your ingredients.
Take advantage of carrot and green beans season! The best time to make recipes using carrots and green beans is during the height of their growing season, which just so happens to overlap in spring and summer.
Use carrot and green bean stem scraps to reduce food waste! Don’t toss those stems after cutting — add them to a food scrap vegetable broth to flavor stocks for soups and to use as a liquid for cooking grains like rice and farro.
Don’t throw away carrot greens! Did you buy carrots with their leaves? Great! Reuse carrot tops in sauces like pesto or in a carrot leaves chimichurri, or sauté the carrot greens to eat on their own as a side dish (yes, they’re edible!).
👩🍳 More roasted carrot recipes
Check out our other easy roasted carrot side dish recipes:
- Roasted Carrots and Bell Peppers
- Roasted Carrots and Brussels Sprouts
- Garlic Roasted Carrots and Zucchini
- Harissa Pan-Roasted Carrots
- Roasted Carrots and Leeks
- Baked Mixed Broccoli and Carrots
Looking for a sauce to drizzle on top? Try our Maple Bourbon Vinaigrette for a fun fall twist.
Did you make this baked carrots and green beans recipe? Leave a comment below and rate the recipe to let us know how it turned out. Save this recipe for later by pinning to your favorite side dish Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your vegetable creations!
- 1 pound (450 g) carrots, washed and trimmed
- 1 pound (450 g) green beans, washed and trimmed
- 2 garlic cloves, sliced thin
- 2 tablespoons olive oil
- Pinch of salt and pepper
- Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Wash green beans and carrots and remove stems. If using large carrots, cut in half lengthwise.
- Roast vegetables: Arrange the carrots and green beans on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipes up to three days ahead of time.
- Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.
Serving Size:1 cup
Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 237mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 3g