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)
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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.
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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.