Roasted Green Beans and Carrots
Perfectly roasted green beans and carrots seasoned with garlic, tarragon, and thyme make a super easy vegetable side dish!
Roasted vegetables are one of my favorite side dishes! Sheet pan veggies like Roasted Green Beans and Brussels Sprouts, Honey Sriracha Roasted Brussel Sprouts, and Roasted Brussels and Asparagus are easy to make and taste delicious. Roasting veggies gives them the best flavor and texture. And let’s not forget how AMAZING roasted garlic is!
Other delicious side dishes you can try are Creamy Brie Mac and Cheese, Sautéed Sweet Potatoes, and Boursin Mashed Potatoes.
Why you’ll love this recipe
- Made with simple and fresh ingredients.
- Roasting fresh veggies makes them taste amazing!
- Super easy side dish with only 5 minutes of prep.
Equipment needed
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Buy Now → Ingredients & Substitutions
- Fresh green beans – Cut any in half if they are really long. Can substitute for haricot verts which are usually thinner and smaller than traditional green beans.
- Fresh carrots – Peeled and cut into roughly the same size as the green beans. Can substitute for rainbow carrots for a more colorful dish. You can also substitute for baby carrots cut in half lengthwise or pre-cut carrot sticks. 12 ounces is about 3-4 medium carrots. Have more carrots to use up? Try these honey roasted beets and carrots.
- Dried herbs – I use dried tarragon and dried thyme to season the veggies. Use half the amount if using ground thyme instead of dried thyme. You can substitute for fresh tarragon and fresh thyme leaves. Substitute dried herbs for 1 teaspoon of Italian seasoning.
- Garlic powder – Although I absolutely love the flavor of fresh garlic cloves, I don’t use them in this recipe, as minced garlic tends to burn when roasting at high temperatures.
- Extra virgin olive oil – I like olive oil for the flavor, but you can use avocado oil instead.
See the recipe card below for full list of ingredients and measurements.
How to make roasted green beans and carrots
STEP ONE: PREP. Wash and pat veggies thoroughly. Trim green beans if needed. Peel carrots cut into uniform pieces. Toss green beans and carrots with a tablespoon of olive oil, tarragon, thyme, garlic powder, red pepper flakes, and salt and black pepper to taste in a large bowl. Spread out evenly in a single layer on a parchment rimmed baking sheet.
PRO TIP: Cutting veggies into uniform pieces helps them to roast evenly.
STEP TWO: ROAST. Roast vegetables in the preheated oven until starting to brown in some places. Veggies should still have some texture and not be mushy. No need to toss halfway through cooking.
PRO TIP: Use a large baking sheet so the vegetables have space around them. This helps them brown rather than steam and get soggy.
STEP THREE: SERVE. Serve warm. Option to top with a squeeze of lemon juice and fresh herbs. Sprinkle flakey sea salt when serving.
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Expert Tips
- Save your vegetable scraps to make homemade vegetable stock!
- To get perfectly roasted veggies, make sure to pat them dry really well after washing them.
- Use a large sheet pan so the vegetables have space around them. This will help them crisp and brown rather than steam. If you don’t have a large one, use two smaller ones!
- Carrots come in all shapes and sizes, so to make sure they all roast evenly, cut carrots into similar sized pieces.
- Save time by buying pre-trimmed green beans and carrot sticks.
Storage & Reheating
How to store leftovers: Store in an airtight container in the refrigerator for 2-3 days.
How to freeze: I don’t recommend freezing vegetables once roasted.
How to reheat: Reheat in the microwave until warm or back in the oven. Leftover vegetables will tend to lose some of their texture once cooled and reheated.
Variations
You can add and swap out some ingredients to make this recipe perfect for you! Here are some ideas to try.
- Make it cheesy. After roasting, top the veggies with finely grated parmesan cheese.
- Brighten it up. Squeeze fresh lemon juice on top before serving, or grate lemon zest on top.
- Swap out the herbs. Try fresh rosemary, basil, sage, or fresh parsley.
- Make it spicy: Skip the thyme, tarragon, and red pepper flakes and go for a cajun version by using 1 teaspoon of Cajun Seasoning or Cajun Blackening Seasoning.
Serving Suggestions
Here are some main dish ideas to serve with this deliciously simple side dish.
- Dutch Oven Turkey Breast with Garlic Herb Butter
- Cajun Honey Butter Salmon
- Short Rib Ragu with Rigatoni
- Braised Pot Roast
- Cajun Crab Stuffed Salmon
Frequently Asked Questions
Yes! If you cut the carrots to similar sizes as the green beans, they should cook evenly together.
Blanching green beans is not necessary prior to roasting. Green beans should cook in about 15-20 minutes without blanching them first.
Green beans are a pretty versatile veggie and they pair well with a lot of other flavors. I love the flavor of garlic, thyme, basil, lemon, ginger, shallots, onions, dill and bacon with green beans.
I find around 400°F to be the best temperature for roasting vegetables.
While technically you can use frozen vegetables for roasting, I find they don’t get the perfect texture or get golden brown enough.
Soggy vegetables are the worst! To ensure your roasted vegetables get the perfect texture, make sure to dry them thoroughly before roasting and use a large baking sheet so they have enough room to brown.
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Roasted Green Beans and Carrots
Ingredients
- 12 ounces green beans trimmed
- 12 ounces carrots cut into 3 inch segments, cut in half or quartered if necessary, about 3-4 medium sized carrots
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried tarragon
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
Instructions
- PREP: Preheat the oven to 400°F. Cover a large baking sheet in parchment paper. Rinse vegetables and pat them dry thoroughly. Trim green beans and cut in half crosswise if any are extra long. Peel carrots, and cut in half crosswise, then in half or quarters lengthwise, depending on how thick the carrots are. You want the carrots and green beans to be roughly the same size. Toss green beans and carrots with olive oil, tarragon, thyme, garlic powder, red pepper flakes, and salt and pepper to taste. Spread out evenly on the baking sheet.
- ROAST: Roast for 15-20 minutes until starting to brown in some places. Veggies should still have some texture and not be mushy. No need to toss halfway through cooking.
- SERVE: Serve warm. Option to top with a squeeze of lemon juice and fresh herbs.
Notes
- How to store leftovers: Store in an airtight container in the refrigerator for 2-3 days.
- How to freeze: I don’t recommend freezing vegetables once roasted.
- How to reheat: Reheat in the microwave until warm or back in the oven. Leftover vegetables will tend to lose some of their texture once cooled and reheated.
- To get perfectly roasted veggies, make sure to pat them dry really well after washing them.
- Use a large sheet pan so the vegetables have space around them. This will help them crisp and brown rather than steam. If you don’t have a large one, use two smaller ones!
- Save your vegetable scraps to make homemade vegetable stock!
- Carrots come in all shapes and sizes, so to make sure they all roast evenly, cut carrots into similar sized pieces.
- Save time by buying pre-trimmed green beans and carrot sticks.
Equipment
- sharp knife
Nutrition
About me
Hey good lookin’, what ya got cookin’? I’m Lauren and I love to teach you how to make the good stuff, from scratch! I use fresh quality ingredients to create impressive but approachable restaurant worthy recipes.
