Roasted green beans and carrots deliver a delightful medley of flavors and textures. You can season them as directed in the recipe below or toss them with any number of different spice combinations.
Roasted Green Beans and Carrots
Tender, caramelized carrots take on a rich sweetness when roasted while the green beans provide a vibrant freshness. This combination creates a side dish that is both visually appealing and satisfyingly delicious.
Want to take it up to a whole new level? If you’re lucky enough to have some leftover cowboy butter on hand, a tablespoon or two of that lemon, garlic, and herb butter tossed with the hot roasted vegetables will deliver a spectacular side dish for any meal.
Roasted Carrots and Green Beans
- full-size carrots
- green beans
- kosher salt
- paprika (smoked or plain)
- garlic
- onion
- parsley
- black pepper
- cayenne pepper
- light olive oil
- Italian parsley (optional)
If you have it on hand, 1½ tablespoons of this french fry seasoning may be substituted for the spices in this recipe.
Green Beans and Carrots
Start by preheating your oven to 450°F. Wash, thoroughly dry, and (if desired) peel the carrots before slicing them into 3-4” lengths and quartering lengthwise.
Place the carrots on a large baking sheet. Trim the green beans, and add them to the baking sheet.
Carrots and Green Beans
Combine the salt, paprika, garlic, onion, parsley, pepper, and cayenne in a small bowl and stir to combine. Drizzle the vegetables with olive oil and sprinkle generously with all of the seasonings. Toss with your hands to coat.
Spread the vegetables across the baking sheet and roast in the center of the oven for fifteen minutes.
Serve at this point for slightly tender, crisp vegetables, or stir and roast for an additional five to ten minutes until the carrots have softened and are lightly caramelized.
Green Bean and Carrot Recipes
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After trying this recipe for Parmesan Roasted Carrots, you won’t want to make them any other way. Bite-sized and toasty perfect, you can’t eat just one!
Roasted Carrots and Green Beans
Ingredients
- 1 pound full-size carrots
- 1 pound green beans
- 1½ teaspoon kosher salt
- ½ teaspoon smoked or plain paprika
- ½ teaspoon granulated garlic or garlic powder
- ¼ teaspoon granulated onion or onion powder
- ½ teaspoon dried parsley
- ½ teaspoon freshly ground black pepper
- ⅛-¼ teaspoon cayenne pepper
- 1 tablespoon chopped fresh Italian parsley for serving
- 1½ tablespoons light olive oil
Instructions
- Preheat oven to 450°F. Wash and thoroughly dry the carrots. Peel the carrots, if desired. Slice the carrots into 3-4” lengths and then quarter lengthwise. Place the carrots on a large baking sheet. Trim the green beans and add them to the baking sheet.
- Combine the salt, paprika, garlic, onion, parsley, pepper, and cayenne in a small bowl and stir to combine. Drizzle the vegetables with olive oil and sprinkle generously with all of the seasonings. Toss with your hands to thoroughly coat them with spices.
- Spread the vegetables across the baking sheet and roast in the center of the oven for 15 minutes. Serve at this point for slightly tender, crisp vegetables, or stir and roast for an additional 5-10 minutes until the carrots have softened and are lightly caramelized.
Notes
Nutrition
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