These roasted frozen green beans and carrots are tender and delicious. Simply marinated with olive oil and herbs, it is an easy and very healthy side dish that will be perfect for busy weeknights. And they make an elegant presentation for any Holiday meal.
Why this recipe is just so good....
- This is a quick and easy low carb and healthy recipe. While I usually prefer fresh vegetables, frozen are a great alternative.
- It uses simple ingredients that you probably have in your kitchen already.
- Roasting in the oven is a hands off way to cook vegetables. And you get some caramelized and crispy edges on the beans and carrots that makes them extra delicious!
If you love green beans, you will want to try these Mexican Green Beans and Blackened Green Beans.
Ingredients
You need the following ingredients to make baked frozen green beans:
- frozen green beans and baby carrots
- olive oil
- salt, pepper, garlic and onion powder
- lemon
- fresh or dried oregano and thyme
Ingredient Notes & Substitutions
- I believe the best frozen green beans are the ones labeled petite green beans or haricot verts. They are whole beans on the thinner side. They will usually have smaller seeds.
- Try to avoid precut green beans, wax beans or french cut. They are more like to turn mushy when roasted.
- If using frozen baby carrots, slice them in half lengthwise if there are any thick ones. You want them to be done at the same time green beans are done.
- Instead of olive oil, you can use canola or vegetable oil.
- Fresh lemon juice has the best flavor but in a pinch, you can use bottled lemon juice. Add a teaspoon of sugar to compensate for any sour flavor. Or if you're out of lemon juice, try a teaspoon of lemon zest.
- Fresh herbs are delicious but can be hard to get sometimes. Use a teaspoon of dried herbs and spices for every tablespoon of fresh. Or just use Italian seasoning instead of individual spices. For a bit of a spicy kick, add a pinch of red pepper flakes.
How to make Roasted Frozen Green Beans
- Stir the oil, seasonings and lemon juice in a large bowl. Pour in the frozen vegetables and toss around to coat them. Let them sit at room temperature for 10 minutes to absorb some of the marinade.
- Preheat oven to 425°F. Line a baking tray with parchment paper.
Drain the marinade.
Spread the vegetables out in an even layer on the baking sheet.
- Roast the vegetables in a preheated oven for 10 minutes. Stir and flip them over and roast for another 10 minutes. Break a green bean and a carrot in half with a fork or bite into one to see if they are done. They should be tender on the inside but crispy on the outside. Roast another 5 minutes if needed.
Recipe Tips
- The best way to roast frozen green beans is at a higher temperature than defrosted ones. This will absorb any liquid as they defrost and roast in the oven.
- The higher temperature also crisps them on the outside and adds to the caramelized flavor.
Frequently Asked Questions
Illinois extension stated that according to the US Department of Agriculture, "the freezing process itself does not destroy nutrients. However, many prepared foods or frozen vegetables are either blanched or precooked to some degree causing some water-soluble nutrients like vitamin C and B vitamins to break down or leach out."
Also the freezing process is much improved since the vegetables are frozen at the peak of ripeness and frozen very quickly.
The best way to avoid sticking is to use baking parchment paper (not wax paper).
Or you can use aluminum foil. If you don't have either of those items, spray the pan really well with nonstick cooking spray. Make sure to flip the vegetables midway through roasting.
Since the green beans cook at a fairly high temperature, I would prefer to make the main dish on the stovetop. Pan Fried pork chops, Blackened Steak or Filet Steak Medallions. would be delicious choices.
If you tried this roasted green beans recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Here are MORE delicious vegetable side dishes to try:
PrintRoasted Frozen Green Beans and Carrots
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
These roasted frozen green beans and carrots are tender and crisp. Simply marinated with olive oil and herbs, this is an easy and very flavorful side dish that will be delicious with any meal.
Ingredients
- 1 pound of frozen green beans, (not defrosted)
- 1 pound of frozen baby carrots (not defrosted)*
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 sprigs of fresh thyme or 1 teaspoon dried thyme*
- 2 sprigs fresh oregano or 1 teaspoon dried oregano*
- parmesan cheese or feta cheese, optional
Instructions
-
- Stir the oil, seasonings and lemon juice in a large bowl. Pour in the frozen vegetables and toss around to coat them. Let them sit at room temperature for 10 minutes to absorb some of the marinade.
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Spread the vegetables out evenly spaced on the baking sheet.
- Roast the vegetables in a hot oven for 10 minutes. Stir and flip them over and roast for another 10 minutes. Break a green bean and a carrot in half with a fork or bite into one to see if they are done. They should be tender on the inside but crispy on the outside. Roast another 5 minutes if needed.
- Sprinkle on optional parmesan or feta cheese.
Notes
* You can use 1 pound of frozen sliced carrots instead of the frozen baby carrots.
*Substitute a total 2 teaspoons Italian seasoning for all the individual spices.
*Store leftovers in an airtight container in the refrigerator for 3 days. Reheat on the stovetop in a pan for 2 minutes or until heated through.
*Or use cold leftovers in a salad, quiche, soup or casserole.
*The nutrition is calculated using only 1 tablespoon olive oil. Most of it was drained off.
Laura says
Cooking them like this was so much better than in the microwave. They tasted really good
Deb Belsha says
Yes! To me, roasting makes veggies taste even better.