Roasted Carrots and Green Beans ⋆ Deb's Daily Dish

Name: Roasted Carrots and Green Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 12 ounces fresh green beans, trimmed; 12 ounces baby carrots (slice thicker ones in half lengthwise); 1 tablespoon olive oil; 1 tablespoon melted butter; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon lemon pepper; 3 fresh chives, minced; 2 sprigs fresh parsley, minced; 6 leaves lemon basil or sweet basil, minced

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Roasted Carrots and Green Beans are one of those simple side dishes I come back to again and again. The carrots roast until fork-tender, the green beans stay nice and crisp, and the lemon pepper and fresh herbs give everything a light, fresh flavor. It's ready in about 30 minutes.

Roasted carrots and green beans on platter.

I like this recipe because it feels uncomplicated but still looks beautiful on the plate. It works just as well next to a roast chicken on Sunday as it does with a quick skillet dinner during the week.

It's a simple cooking technique of spreading the veggies out on a sheet pan, brushing with seasoned oil and letting the oven do the work. The results are beautifully caramelized carrots and green beans with perfect texture and flavor!

If you are a roasted vegetable fan, be sure to try Honey Roasted Parsnips and Carrots or Roasted Celery next.

Ingredients

Green beans, baby carrots, butter, olive oil, salt, pepper, lemon pepper, parsley, chives, lemon basil herbs.

Ingredient Notes & Substitutions

Green beans - Fresh green beans give the best crisp texture and light browning. I prefer the packaged Haricot Verts or French green bean variety because they are thinner and more tender.
Baby carrots - Only slice the thicker ones in half lengthwise. This small adjustment helps them cook at the same rate as the green beans.
Regular carrots - If you use regular carrots, cut in half crosswise, then slice lengthwise into halves or quarters if very large.
Lemon pepper - Or you can add some extra pepper and a squeeze of fresh lemon.
Fresh herbs (chives, parsley, basil) - Mixing them into the oil before brushing allows the flavor to coat evenly rather than clumping in spots.
If fresh herbs are unavailable:
½ teaspoon dried parsley
½ teaspoon dried chives
½ teaspoon dried basil
Or substitute 1 ½ teaspoons Italian seasoning

How to make Roasted Carrots and Green Beans

Step 1: Preheat oven to 400°F. Line pan with parchment. Spread out vegetables on pan.

Melted butter, chopped herbs and seasonings in bowl.

Step 2: Mix together the melted butter, olive oil, seasonings and herbs.

Seasoned carrots and green beans on baking tray.

Step 3: Brush vegetables with oil/butter mixture. Leave uncovered.

Seasoned baby carrots and green beans on baking tray.

Step 4: Roast for 30 minutes or until green beans are crisp tender and you can cut through a carrot easily with a fork.

Recipe Testing Tips

Spread the vegetables out so they are not touching too much. Overlapping causes steaming instead of roasting.
If your carrots are large, cut them smaller so they finish at the same time as the beans.
Use the middle oven rack so that the vegetables cook evenly.
Brushing the oil mixture over the vegetables helps coat them more evenly than tossing in a bowl.
Do not cover the pan with foil. This traps moisture and prevents browning.
If you prefer softer green beans, roast 3-5 minutes longer.

Frequently Asked Question

Why didn't my vegetables brown?

If vegetables are too crowded, they steam instead of roast. Make sure they are spaced out and your oven is fully preheated. Also, if you are roasting at a lower temperature, they may not brown as much.

Can I roast the vegetables at 425°F instead?

Yes, but check on the vegetables sooner; try 20 minutes. Or if you want to cook them at 350°F or 375°F, they will take about 10 minutes or so longer.

How to Serve

These carrots and green beans would be great with a main dish cooked alongside in the oven. You could try Baked Chicken with Tomatoes, Lemon Pepper Chicken Thighs or Dutch Oven Chicken Thighs. These recipe all cook at 400°F.

Or you could make a stovetop dish that will cook at the same time as the veggies in the oven. Sweet and Sour Kielbasa, Hot and Spicy Beef and Salisbury Steak with Red Wine all take about 30 minutes to cook and are so delicious!

If you tried this Roasted Carrots and Green Beans recipe and enjoyed it, I'd love if you gave it a comment and a rating. It helps me know which recipes you're making and enjoying at home.

Here are some other side dishes you may want to try: