These Roasted Green Beans and Carrots are the perfect, easy side dish for any occasion. Roasted to perfection and filled with flavor from just a few ingredients. Made entirely on a sheet pan for minimal cleanup and dishes.
These roast green beans and carrots make the best side dish for the holidays, or the family dinner. It is easy and fast to make, and packed with flavor from just a few ingredients. Roasting the green beans alongside the carrots is easy and fast, just like in this Roasted green beans and potato recipe.
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Ingredients
These baked crispy green beans and carrots are easy and fast to make. see the ingredients listed below with substitution suggestions.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Green beans, fresh, not frozen, washed and ends trimmed .
- Carrots, peeled and cut in half lengthways, and then into 3 inch segments.
- Olive oil , or other oil of choice, avocado oil is another healthy alternative.
- Spices, sea salt, garlic powder, dried thyme, ground black pepper and red pepper flakes (optional)
See recipe card for quantities.
Instructions
These oven roasted green beans and carrots are really easy to make, on just one sheet pan. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Trim the ends of the green beans and cut the carrot into spires.
- Step 2: Add the veggies to then baking sheet, drizzle with the olive oil and stir well. Sprinkle the spices and optional red pepper flakes and toss to coat.
- Step 3: Spread them out to an even layer and roast in the oven, stirring half way through.
- Step 4: Top with fresh chopped parsley, some more salt and pepper to taste and serve immediately while hot.
Hint: See some options for additional toppings, below the recipe.
These Roasted Green Beans and Carrots are the perfect, easy side dish for any occasion. Roasted to perfection and filled with flavor from just a few ingredients. Made entirely on a sheet pan for minimal cleanup and dishes.
- 1 pound green beans, washed and ends trimmed
- 1 pound carrots, peeled and cut in half lengthways, then quarter and then into 2-3 inch segments
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
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Preheat the oven to 425°F (220C) and line a baking sheet with parchment paper, or brush with a little oil.
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Trim the ends of the green beans and cut the carrot into spires. The carrot pieces should quite fine so they will cook at the same time as the green beans. (see note 1)
-
Add the veggies to then baking sheet, drizzle with the olive oil and stir well. Sprinkle the spices and optional red pepper flakes and toss to coat.
-
Spread them out to an even layer and roast in the oven for about 20 minutes, stirring half way through.
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Top with fresh chopped parsley, some more salt and pepper to taste and serve immediately while hot. Enjoy!
Note 1, for the carrots to cook through as the same time as the green beans, make sure they are cut into fine spears.
Substitutions and Variations
- Herbs – Top these baked carrots and green beans with some fresh herbs like chopped parsley, sage or thyme.
- Spicy – I love to add a little red pepper flakes for a hint of heat. If you like a spicier side dish, add more to taste or top with a little chili oil.
- Oil – Instead of olive oil, avocado oil is a great alternative.
- Carrots – instead of normal carrots, rainbow carrots are a great alternative. Another great option is baby carrots that can be used as is or if they are large, cut them in half lengthwise.
- Onion – add some sliced shallot or wedges or red onion with the veggies for some extra flavor.
Topping suggestions
These roasted carrots and green bean recipe tastes great served just the way they are. But for different option, here’s a few of my favorit toppings:
- Sauce, serve with a drizzle of this creamy Maple Tahini Dressing or some greek yoghurt.
- Nuts, sprinkle with some chopped walnuts, pecans or almonds.
- Pumpkin seeds or sunflower seeds, a great crunchy allergy friendly topping.
- Cheese, top with some creamy crumbled feta or goats cheese or some freshly grated parmesan cheese. Like with these Garlic parmesan green beans.
- Pomegranate, scatter over some fresh and crispy pomegranate seeds.
Storage
Place any leftover carrots and green beans, in an airtight container or heavy duty ziplock bag. Store in the fridge for up to 4-5 days. They won’t be as crispy after being stored, but still taste delicious.
This side can also be frozen for about 4 months.
Top Tip
These green beans and carrots still have a bite to them. If you like them softer, leave them to roast in the oven a little longer. Make sure the pieces of carrots are as even as possible in size so then will cook evenly.
Side dish recipes
Carrot recipes
Green bean recipes
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