It's a busy Tuesday here in Austin, and with October 21st rolling around, my mind is officially on two tracks: easy weeknight dinners and planning for the big Thanksgiving feast. This simple, 30-minute recipe for Roasted Carrots and Green Beans is the answer to both. It's my absolute go-to, my back-pocket side dish that works with everything- especially cozy mains like these Crispy Baked Ranch Chicken Thighs.
It's healthy, incredibly fast, and uses a high-heat roasting method that turns these humble vegetables into sweet, caramelized, and tender-crisp perfection. For a complete fall meal, pair them with Cranberry Apple Twice-Baked Sweet Potatoes or wrap up dinner with a batch of Pumpkin Pie Cookies - they're guaranteed crowd-pleasers, whether it's a weeknight or the holiday table.
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Tested in my Austin kitchen: I've made this countless times for my family. The non-negotiable secret? Do not overcrowd the pan! I've tested this on both one large sheet pan (spread out) and two smaller ones. Giving the veggies space is the only way they roast and caramelize instead of just steaming. Trust me on this!
A Go-To Side Dish for Any Occasion
Whether you need a fast vegetable side for a random Tuesday chicken dinner or you're planning your Thanksgiving menu, this recipe is a lifesaver. The high 425°F (220°C) heat is the magic trick. It caramelizes the natural sugars in the carrots and gets a beautiful, blistered char on the green beans, all while keeping a perfect bite. The simple garlic powder and Italian seasoning blend makes them universally delicious.
Why You'll Love This Recipe
- Incredibly Easy: This is a true "toss and roast" recipe. It's foolproof, even for beginner cooks.
- Fast & Efficient: Ready in about 30-35 minutes from start to finish, with only 10 minutes of active prep.
- Deliciously Caramelized: High-heat roasting brings out the natural sweetness of the vegetables-no more bland, steamed veggies!
- Healthy & Versatile: This side dish is naturally gluten-free, dairy-free, and pairs perfectly with chicken, fish, beef, or your holiday turkey.
- Perfect for Meal Prep: Roasts up beautifully and reheats well, making it great for weekly meal planning.
Ingredients
Here's what you'll need for this simple side. For the full list with precise measurements, see the recipe card at the end of the post!
- Carrots: 1 pound of fresh whole carrots. I find they have much more flavour than the pre-cut baby carrots, but those work in a pinch.
- Green Beans: 1 pound of fresh green beans, with the ends trimmed.
- Olive Oil: A good extra-virgin olive oil.
- Seasonings: A simple, perfect blend of Italian Seasoning, sea salt (I use coarse salt), garlic powder, and freshly ground black pepper.
How to Make Roasted Carrots and Green Beans
This process is incredibly simple. The oven does all the hard work.
Step 1: Preheat Oven and Prepare Pan
First, I preheat my oven to a very hot 425°F (220°C). This high heat is essential for roasting, not steaming. I line a large, rimmed baking sheet with parchment paper for easy cleanup (this is a lifesaver!).
Step 2: Prep and Season the Vegetables
While the oven heats, I prep my veggies. I peel the carrots and cut them into uniform 2 to 3-inch sticks, about ½-inch thick. I trim the stem ends off the fresh green beans.
In a large mixing bowl, I add the carrot sticks, trimmed green beans, olive oil, Italian seasoning, garlic powder, salt, and several grinds of pepper. I toss everything together with my hands until every single vegetable is lightly coated in oil and spices.
Step 3: Arrange in a Single Layer (The Most Important Step!)
This is the secret to perfection. I spread the seasoned vegetables in a single, even layer on the prepared baking sheet. They should not be touching or piled up. If your pan is too small, you must use two baking sheets.
Step 4: Roast to Perfection
I place the baking sheet in the hot oven and roast for 20-25 minutes. I like to give them a stir or shake the pan once about halfway through cooking (around the 12-minute mark) to help them brown evenly on all sides.
The vegetables are done when the green beans are bright green and slightly blistered, and the carrots are fork-tender and lightly caramelized around the edges.
Step 5: Serve
I remove the pan from the oven and transfer the roasted vegetables to a serving dish. I always finish them with a squeeze of fresh lemon juice-it brightens up all the flavours!
Common Mistakes to Avoid
- Overcrowding the Pan: This is the #1 mistake that leads to disappointment! If you pile the vegetables on top of each other, they will trap steam and turn into a sad, grey, soggy mess. Give them space!
- Oven Temperature is Too Low: Roasting at 350°F or 375°F is not hot enough. That temperature will slowly cook them, but you'll never get the caramelized, sweet, golden-brown edges. You need high heat.
- Using Fresh Garlic: Fresh minced garlic will burn and turn bitter in a 425°F oven before the vegetables are tender. Garlic powder is the correct choice here, as it toasts and infuses the oil without scorching.
Tips and Tricks for Success
- Uniform Cuts: Try to cut your carrots into sticks that are roughly the same thickness as your green beans. This ensures both vegetables cook at the same rate and are perfectly tender at the same time.
- Dry Your Vegetables: After washing your green beans, make sure to pat them thoroughly dry. Any extra water on the vegetables will create steam and prevent that delicious browning.
- The Single-Layer Rule: I'm saying it one more time because it's that important. Spreading the vegetables in a single layer allows the hot air to circulate, which is the key to true roasting (a dry-heat cooking method) that creates browning and deepens flavour.
- Parchment Paper: This isn't just for easy cleanup (though it's great for that!). It also prevents the vegetables from sticking to the pan, ensuring you keep every bit of that caramelized crust.
Variations
This recipe is a perfect canvas for other flavours, especially for the holidays!
- Add Nuts: Toss slivered almonds or chopped pecans on the baking sheet for the last 5 minutes of roasting until fragrant.
- Add Cheese: After roasting, transfer the hot vegetables to a bowl and toss with ¼ cup of grated Parmesan or crumbled feta cheese.
- Make it Smoky: Add ½ teaspoon of smoked paprika along with the garlic powder for a smoky kick.
- Add a Glaze: After roasting, drizzle the vegetables with 1-2 tablespoons of balsamic glaze or hot honey.
- Add Other Veggies: This method is perfect for broccoli florets, bell pepper strips, or red onion wedges. Just be sure to cut everything to a similar size.
How to Serve
These Roasted Carrots and Green Beans are the ultimate utility player in my kitchen.
- They are the perfect simple, healthy side dish for a Thanksgiving or Christmas table.
- I serve them alongside weeknight staples like grilled salmon, roast chicken, or pork chops.
- They are a fantastic addition to meal prep bowls-just add quinoa and some chickpeas!
Make Ahead and Storage
- Make Ahead: You can chop the carrots and trim the green beans 1-2 days in advance. Store them in an airtight container in the refrigerator.
- Storage: Leftovers are fantastic! Store them in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat is in a hot oven (400°F) or an air fryer for 3-5 minutes. This brings back the crispy edges. The microwave will work, but the vegetables will be much softer.
Recipe Notes / What I Learned
After making this hundreds of times, I've learned that simplicity is its strength. You don't need a complicated sauce or tons of ingredients. A hot oven, a little oil, and simple spices are all it takes to turn these two everyday vegetables into the side dish that always disappears first at a potluck. It's a reliable, delicious, and healthy recipe that never fails.
Nutrition Snapshot
Estimated Nutrition Per Serving (⅕th of recipe): ~105 calories · 3g protein · 15g carbs · 5g fat · 5g fiber (This is an approximation and can vary based on the exact size of your vegetables.)
Roasted Carrots Green Beans
Equipment
- Baking sheet
- Parchment paper
- Large bowl
Ingredients
Group: Ingredients
- 1 lb fresh carrots peeled and cut into sticks
- 1 lb fresh green beans trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat - Set oven to 425°F (220°C) and line baking sheet with parchment paper
- Prep vegetables - Peel carrots and cut into uniform sticks, trim green bean ends
- Season - Toss vegetables with olive oil, garlic powder, salt, and pepper in large bowl
- Arrange - Spread seasoned vegetables in single layer on prepared baking sheet
- Roast - Cook for 20-25 minutes, stirring once halfway through cooking time
- Serve - Remove when vegetables are tender and lightly caramelized, serve immediately
Nutrition
FAQs
Can I use frozen vegetables for this recipe?
I strongly recommend against it. Frozen vegetables release a massive amount of water and will steam, not roast, resulting in a soggy, mushy texture. Fresh carrots and green beans are essential for this recipe.
Can I use baby carrots instead of whole carrots?
Yes, you can use whole baby carrots to save on prep time. They will roast up nicely, but I find that whole carrots, peeled and cut, have a sweeter, more intense carrot flavour.
Can I add fresh garlic or other fresh herbs?
As mentioned, fresh garlic will burn. If you want to use it, toss it with the vegetables only for the last 3-5 minutes of roasting. For fresh herbs (like rosemary or thyme), you can toss them with the vegetables before roasting. For delicate herbs (like parsley, dill, or basil), stir them in after roasting.
