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Platter of roasted carrots and green beans drizzled with balsamic.
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5 from 4 votes

Roasted Carrots and Green Beans 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 balsamic drizzle giving it a zingy flavor that complements the sweetness of the carrots.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 168kcal
Author: MaryAnne

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: 168kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 310mg | Potassium: 733mg | Fiber: 7g | Sugar: 11g | Vitamin A: 27031IU | Vitamin C: 23mg | Calcium: 97mg | Iron: 2mg