With 5 simple ingredients, roasted carrots and green beans with garlic can be served as a weeknight side dish or as an addition to your holiday table. The oven roasted vegetables become caramelized and slightly charred, with the drizzle of balsamic vinegar giving it a zingy flavor that complements the sweetness of the carrots.
Beware: You might end up eating the entire sheet pan of vegetables while standing at the counter thinking you are just going to give them a "taste". 😉
With just 5 simple ingredients, this healthy side dish recipe works for a busy weeknight or a holiday table, like my shaved fennel salad, red skin mashed potatoes with garlic, buttermilk maple biscuits, and roasted squash salad.
Jump to:
⭐️ Why This Recipe Works
- Crisp-tender roasted vegetables become caramelized and slightly charred, with a zingy balsamic drizzle
- Just 5 simple ingredients
- Easy side dish for a holiday table or a busy weeknight
- Healthy vegetarian, gluten-free, and vegan/dairy-free recipe that's high in beta carotene, fiber, vitamin C, protein, and antioxidants
- Versatile recipe that can utilize most root vegetables
- Great for meal-prep and freezer-friendly
🥕 Ingredient Notes
- Green beans - High in fiber and vitamin C; for easier prep, buy pre-trimmed beans. Use them to make creamy mushroom curry with green beans.
- Carrots - High in beta carotene, antioxidants, and fiber; you can leave them unpeeled if you prefer, but make sure you wash them well.
- Garlic - I highly recommend using fresh garlic for optimal flavor
- Balsamic vinegar - Adds zing and cuts through the natural sweetness of roasted carrots
📝 Variations & Substitutions
- Root vegetables. Replace carrots with another root vegetable, like turnips, rutabaga, or sweet potatoes.
- Cheese. Lightly sprinkle with a salty and nutty cheese, like Parmesan.
- Nuts. Add ¼ cup of toasted walnuts, hazelnuts, or pistachios after roasting for a nutty crunch.
- Frozen veggies. Go ahead and use frozen veggies if it's easier! However, you will most likely need to add 5-8 additional minutes to roasting time (no need to thaw - add them straight from the freezer).
- Spicy. Add a dash of red pepper flakes for a spicy kick.
- Herbs. Substitute the parsley for another fresh herb, like thyme, rosemary, or tarragon.
🔪 How To Make Roasted Green Beans and Carrots
Preheat oven to 425 degrees F. In a large bowl, toss the green beans, carrots, olive oil, garlic, salt, and pepper until well coated.
Transfer the vegetables to a large baking sheet and spread into a single layer, avoiding crowding.
Roast for 35 minutes, until tender and caramelized. Remove vegetables from the oven and drizzle with balsamic before serving. Garnish with fresh parsley (if using).
👩🏼🍳 Expert Tips
- Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
- How to freeze: After completely cooled, transfer to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
- How to reheat: Preheat oven to 350 degrees F. Place vegetables (on a baking sheet) in the oven for 10-15 minutes, until heated through.
- Serve with a main dish, like vegan sloppy joes, vegetarian one pot pasta, french onion grilled cheese, or vegan mushroom risotto.
- For easier prep: Buy pre-trimmed green beans
- Don't overcrowd the vegetables on your baking sheet.
- Size matters. Cut carrots so that they're roughly the same size for even roasting.
- To peel or not to peel: You don't have to peel your carrots, but wash them well.
- Skip the parchment. Roasting vegetables directly onto a baking sheet (without using parchment or foil) helps to create that crisp-edged caramelization that we want.
💬 Frequently Asked Questions
Green beans can be flavored a variety of ways using different types of fat, like butter, coconut oil, olive oil, etc.; herbs and spices, like parsley, cilantro, cumin, etc.; toasted nuts, like walnuts, hazelnuts, etc. I recommend flavoring them in a similar fashion that complements the main dish they are being served with.
Green beans are delicious served with lentil sloppy joes, vegetarian one pot pasta, caramelized onion grilled cheese, or vegan mushroom risotto.
Green beans are high in fiber, vitamin C, vitamin K, folate, and are a low FODMAP food, which can help with digestive disorders.
🍽 More Side Dish Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook.
Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!
Roasted Carrots and Green Beans Recipe
Ingredients
- 2 ½ cups (12 ounces) green beans, washed and ends trimmed
- 4 cups (1.5 pounds) carrots, washed and cut into matchsticks
- 4 Tablespoons extra-virgin olive oil
- 8 cloves garlic, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon balsamic vinegar
- fresh parsley, garnish (optional)
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, toss the green beans, carrots, olive oil, garlic, salt, and pepper until well coated.
- Transfer the vegetables to a large baking sheet and spread into a single layer, avoiding crowding.
- Roast for 35 minutes, until tender and caramelized.
- Remove vegetables from the oven and drizzle with balsamic before serving. Garnish with fresh parsley (if using).
Notes
- Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
- How to freeze: After completely cooled, transfer to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
- How to reheat: Preheat oven to 350 degrees F. Place vegetables (on a baking sheet) in the oven for 10-15 minutes, until heated through.
- Serve with a main dish, like vegetarian sloppy joes, vegetarian one pot pasta, french onion grilled cheese, or vegan mushroom risotto.
- For easier prep: Buy pre-trimmed green beans
- Don't overcrowd the vegetables on your baking sheet.
- Size matters. Cut carrots so that they're roughly the same size for even roasting.
- To peel or not to peel: You don't have to peel your carrots, but wash them well.
- Skip the parchment. Roasting vegetables directly onto a baking sheet (without using parchment or foil) helps to create that crisp-edged caramelization that we want.
Julia
I can't believe how delicious you made carrots and green beans taste!! My whole family raved about the flavor. Will be making again soon!
MaryAnne
Thanks, Julia! I do love this recipe! 😂
Barb Haner
Such a nice combination and so easy to prepare! A nice dish for when I get home from work. Thanks!
MaryAnne
So happy to hear that you enjoy them!