Roasted Green Beans and Carrots

Perfectly roasted green beans and carrots seasoned with garlic, tarragon, and thyme make a super easy vegetable side dish!

Course Side Dish

Cuisine American

Keyword easy, roasted veggies, side dish, vegetables

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 95kcal

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

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.

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.

Expert tips

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.