Roasted Carrots and Green Beans
Roasted green beans and carrots deliver a delightful medley of flavors and textures. Season them as directed in the recipe below or toss them with any number of different spice combinations.
Servings: 6
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
If you have it on hand, 1½ tablespoons of this french fry seasoning may be substituted for the spices in this recipe.
Nutrition
Calories: 86kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 445mg | Potassium: 408mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13225IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg