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!