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    Gastronotherapy » Recipes » Favorites

    Roasted Carrots and Green Beans with Garlic

    Modified: Sep 24, 2024 · Published: Aug 14, 2022 · by MaryAnne · 6 Comments

    Jump to Recipe Jump to Video Print Recipe

    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.

    Platter of roasted carrots and green beans drizzled with balsamic.

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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.

    Jump to:
    • ⭐️ Why These Carrots and Green Beans are the Best
    • 🥕 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🔪 How To Make Roasted Green Beans and Carrots
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🍽 More Side Dish Recipes
    • Roasted Carrots and Green Beans Recipe

    ⭐️ 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

    ingredients arranged on a table.
    • 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.
    platter of roasted vegetables with a spatula on the side.

    🔪 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.

    cut vegetables tossed with olive oil, garlic, salt, and pepper in a mixing bowl.

    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).

    roasted vegetables on a baking sheet with a spatula.

    👩🏼‍🍳 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.
    Vegetables on a platter with a serving spoon.

    💬 Frequently Asked Questions

    What can I add to green beans for flavor?

    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.

    What pairs well with green beans?

    Green beans are delicious served with lentil sloppy joes, vegetarian one pot pasta, or caramelized onion grilled cheese.

    🍽 More Side Dish Recipes

    • Mushroom dressing in a baking dish with a wooden spoon and sage next to dish.
      Easy Vegetarian Mushroom Stuffing
    • Roasted japanese sweet potato fries on a wooden cutting board with beer and condiments.
      Roasted Japanese Sweet Potato Fries
    • vegan roasted brussel sprouts with garlic in a white bowl
      Vegan Roasted Brussels Sprouts with Garlic
    • sourdough cornbread on white plate with pan in background
      Sourdough Cornbread Recipe

    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, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    Platter of roasted carrots and green beans drizzled with balsamic.

    Roasted Carrots and Green Beans Recipe

    Author: MaryAnne
    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 balsamic drizzle giving it a zingy flavor that complements the sweetness of the carrots.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 35 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 168 kcal

    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.

    Nutrition

    Calories: 168kcalCarbohydrates: 24gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 310mgPotassium: 733mgFiber: 7gSugar: 11gVitamin A: 27031IUVitamin C: 23mgCalcium: 97mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Julia

      September 03, 2022 at 1:50 pm

      5 stars
      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!

      Reply
      • MaryAnne

        September 03, 2022 at 2:09 pm

        Thanks, Julia! I do love this recipe! 😂

        Reply
    2. Barb Haner

      January 02, 2023 at 7:44 am

      5 stars
      Such a nice combination and so easy to prepare! A nice dish for when I get home from work. Thanks!

      Reply
      • MaryAnne

        January 07, 2023 at 2:56 pm

        So happy to hear that you enjoy them!

        Reply
    3. Shannon

      November 07, 2023 at 5:19 pm

      5 stars
      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!!

      Reply
      • MaryAnne

        November 08, 2023 at 6:50 am

        Thanks so much, Shannon! I agree about the amazing flavor!

        Reply
    5 from 4 votes (1 rating without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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