These delicious roasted green beans and carrots are coated in olive oil, salt, and herbs and baked to perfection. In under 30 minutes, it is sure to become a great holiday or everyday side dish.
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Why you will love this recipe
- Easy Thanksgiving side dish - holiday dinners can be hectic when you are already busy enough making the main dishes. This easy and quick recipe will save the day.
- Perfect to pair with our Chicken Rissoles, Baked Rigatoni Pasta, Stovetop Beef Meatballs, Air Fryer Lemon Pepper Chicken Drumsticks, or Juicy Chicken Thighs.
- Quick and minimum clean-up - great for busy weeknights when you need to come up with a healthy but hustle-free side.
Ingredients notes
- Fresh green beans - I buy organic bagged green beans that already have been washed and trimmed. You can also use french green beans. They are thinner and will cook much faster.
- Fresh carrots - I used regular large carrots. You can also use baby carrots or rainbow carrots for a festive look.
- Salt - some sea salt by taste.
- Herbs - I used dried thyme and parsley. Use fresh herbs if available.
- Black pepper - will add mildly spicy notes to the dish.
- Olive oil - olive oil is the best oil to make roasted vegetables. Some people prefer avocado oil or even butter.
Check out a recipe card at the bottom of this post for ingredient quantities.
How to make it
- Prepare the vegetables and the oven - lay a sheet of parchment paper over the large baking sheet. Preheat the oven to 400°F. Rinse the vegetables. Trim the green beans and peel the carrots. If you are using whole carrots, cut them in half. Then, quarter each half lengthwise cutting them into large carrot sticks.
Note: I quarter the halves to make them thinner and match the size of the beans. The goal is to evenly cook both vegetables.
- Season - in a large bowl, add prepared vegetables, herbs, salt, and olive oil. Use your hands (best way) or a spoon to mix everything until the vegetables are evenly coated with the oil and seasoning. Now, spread carrots and beans in a single layer on a prepared baking pan.
- Roast - carefully place the pan with veggies in the middle rack of the preheated oven. Roast it for 20-25 minutes or until desired tenderness. Take out the vegetables and add a good squeeze of lemon on top (optional). Serve right away!
Storage
- To store: Transfer any leftovers into the airtight container and store them in the fridge for up to 3-4 days.
- To reheat: You can reheat the veggies in the microwave oven for about 60 seconds or in the oven at 375°F for about 10 minutes.
- To freeze: Freeze the leftovers in freezer-safe bags for up to 3 months. Although it is safe to freeze, roasted vegetables are not the best food to freeze. They might change the texture and be soggy. I always recommend making them fresh.
Recipe tips
- peel and cut carrots into sticks.
- use parchment paper for easy clean-up.
- add some lemon juice for the best flavor.
- cooking time may vary depending on the oven, the thickness of vegetables, and the desired tenderness.
Add-ons
- To season: chopped fresh garlic, sliced onion, fresh parsley, paprika, and Italian seasoning.
- To garnish: sliced almonds, pine nuts, lemon juice, and Parmesan cheese.
Serving tips and ideas
Carrots and green beans are a perfect side dish for Thanksgiving, Christmas or Easter when served alongside roasted turkey breasts, duck, or lamb chops.
Besides serving them as a side dish, there are other ways you can use the veggies leftovers the next day:
- Lunch Box: you can add these veggies to any type of lunch (sandwich, salad, chicken)
- Salad: chop them up and add them to your favorite salad for extra nutrients.
- Pizza: a great way to add some veggies to kids' favorite food. Slice them up and add on top of the sauce before baking.
- Pasta Dish: toss these veggies into any pasta dish.
Other easy vegetable side dishes
- Air fryer potato cubes
- Air fryer frozen asparagus
- Grated carrot salad with raisins
- Ukrainian braised cabbage
- Purple potato puree
- Air fryer roasted carrots and potatoes
- Roasted potatoes and green beans
📖 Recipe
Roasted Green Beans and Carrots
These delicious roasted green beans and carrots are coated in olive oil, salt, and herbs and baked to perfection. In under 30 minutes, it is sure to become a great holiday or casual side dish.
Equipment
- 1 Baking pan
- 1 sheet of parchment paper
- 1 cutting board
- 1 veggie peeler
- 1 set of measuring spoons
Ingredients
- 12 oz bag fresh green beans (about 2 cups)
- 2-3 large carrots
- 2 Tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper or more by taste
- 1 Tablespoon lemon juice optional
Instructions
- Preheat oven to 400°F. Lay a parchment paper over the large baking pan. Rinse and pat dry the vegetables. Trim the beans and peel the carrots.
- Cut the carrots in half and quarter each half lengthwise into sticks.12 oz bag fresh green beans (about 2 cups), 2-3 large carrots
- In a large bowl, add vegetables, olive oil, salt, herbs and black pepper. Mix until well coated.2 Tablespoons olive oil, ½ teaspoon salt, 1 teaspoon dried parsley, ½ teaspoon dried thyme, ¼ teaspoon black pepper
- Spread the vegetables on a prepared baking pan in a single layer. Roast for about 20-25 minutes or until the desired tenderness. Squeeze some lemon on top and serve!1 Tablespoon lemon juice
Notes
- cut the carrots into stick if using whole ones.
- use rainbow carrots for a festive look.
- cook for 15-20 minutes for slightly crunchy and 25-20 for tender and soft.
- nutritional facts are for information purposes only, and not to be considered medical advice.
Nutrition
Calories: 110kcalCarbohydrates: 9.4gProtein: 1.9gFat: 7gSodium: 320mgFiber: 3.3gSugar: 4.5g
Tried this recipe?Let us know how it was!
Dana says
Just made these for Thanksgiving dinner and they were absolutely delicious! I made enough for 6-8 servings but I think I ate half of them myself.
Sava's Kitchen says
Hi, Dana. I am so happy you loved the recipe. Happy Thanksgiving and thank you for the comment. I absolutely love it too. So simple, healthy and delicious.