Roasted Carrots and Green Beans with Garlic

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 easy side dish recipe works for a busy weeknight or a holiday table, like my shaved fennel salad, maple roasted carrots, sheet pan beets, 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
• Storage & Reheating
• 🍽 More Vegetable 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
• 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

• 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

*See recipe card below for printable 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).

👩🏼‍🍳 Expert Tips

• 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.

Storage & Reheating

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.

🍽 More Vegetable Side Dish Recipes

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