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.

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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, vegetarian stuffed acorn squash, red skin mashed potatoes with garlic.
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⭐️ Why These Carrots and Green Beans are the Best
- 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 vegetarian sloppy joes, one pot pasta, or french onion grilled cheese.
- 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, or caramelized onion grilled cheese.
🍽 More Side Dish Recipes
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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).
Video
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.
- 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!
Shannon
Ok, I really thought this might be a just ok vegetable side dish, but I had to stop myself from eating the entire sheet tray of roasted veggies!! The ample garlic and splash of balsamic really makes this a stand out dish! Thanks for this one!!
MaryAnne
Thanks so much, Shannon! I agree about the amazing flavor!