These Roasted Green Beans and Carrots are so simple and easy to make. Seasoned with fresh garlic, rosemary, thyme, and olive oil, this easy vegetable side dish is perfect for the holidays or for a quick and easy weeknight meal.
A quick, easy, and healthy vegetable side dish – what’s not to love?
I know vegetables may not be the most exciting food in the world, but these delicious oven-roasted green beans and carrots are here to change your mind. Seasoned with fresh garlic and herbs, then roasted to caramelized perfection, this simple side dish is ideal for an easy weeknight dinner or for even for the holidays.
Plus, this dish comes together in just 30 minutes and is naturally gluten-free, dairy-free, and vegan. It can’t get any better than that.
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Why You’ll Love This Recipe
- Easy to Make- If you can cut a few vegetables and toss them with a little seasoning, then you can make this recipe! Prepare the vegetables ahead of time to make things even easier.
- Simple, Fresh Ingredients- Nothing tastes better than fresh vegetables and herbs. Seasoning this dish with fresh garlic, rosemary, and thyme elevates it to the next level.
- Ready in 30 Minutes- This roasted vegetable side dish comes together so quickly. Just a few minutes of prep work, 20 minutes in the oven, and you’re good to go.
- Healthy- This dish is packed with heart-healthy fiber and fat thanks to the vegetables and olive oil.
- Perfect Holiday Side Dish- Do you get tired of having the same old vegetable side dishes at Thanksgiving, Christmas, or Hanukkah? Try something a little different this year with these roast green beans and carrots.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Green Beans- You’lI need about 12 ounces fresh green beans. Trim the ends off (if not already done for you), but leave the green beans whole.
- Carrots- Peel carrots and cut them into carrot sticks so that they match the size of the green beans as much as possible. Cutting the carrots and green beans uniformly means they’ll cook through at the same time.
- Garlic- Minced fresh garlic coats the vegetables and becomes caramelized during the roasting process.
- Fresh Herbs- Rosemary and thyme are hearty enough to stand up to the heat of the oven. Both herbs are quintessential holiday flavors.
- Olive Oil- Healthy and flavorful, olive oil is high-heat friendly, which is perfect for roasting vegetables.
Step by Step Instructions
Here is how to make these roasted green beans and carrots.
Step 1: Season the vegetables. Preheat oven to 425°F. Place the prepared carrots and green beans in a large mixing bowl. Drizzle with olive oil and toss to coat. Add the garlic, rosemary, thyme, salt, and pepper, and mix well.
Step 2: Roast the vegetables. Spread the vegetables evenly on a rimmed baking sheet. Roast for 20-25 minutes, stirring halfway through. The vegetables should be tender and just beginning to caramelize. Serve immediately.
Tips for Success
- Cut carrots uniformly. When preparing the vegetables, you’ll want to pay extra attention to how you cut the carrots. Try not to cut them too much thicker than the green beans. And aim to make them approximately the same length. This way, they’ll cook in about the same amount of time as the green beans.
- Don’t overcrowd the pan. You want the vegetables to get nice and crispy. If they’re too close together on the sheet pan, they’ll end up steaming instead of roasting.
- Prepare ahead. Cut the vegetables and herbs up to 5 days ahead of time to get a jump start on making this roasted carrots and green beans recipe.
Substitutions and Variations
One of the great things about this roasted green beans and carrots recipe is that it’s naturally gluten-free, dairy-free, and vegan. So, it’s the perfect allergen-friendly side dish to share with all of your family and friends.
Here are a few other ways you can customize this fabulous vegetable side dish to fit your diet and taste preferences.
- Green Beans- Frozen green beans can be used instead of fresh – no need to thaw before roasting. Depending on the size of your frozen green beans, they may take more or less time than their fresh counterpart. Keep an eye on them in the oven to ensure they don’t burn.
- Carrots- Likewise, you can use frozen carrots or baby carrots in place of whole carrots. Again, just keep in mind the cook time with various sizes and shapes.
- Garlic- Use 1 teaspoon of garlic powder in place of fresh garlic cloves.
- Herbs- Swap the fresh herbs for ½ teaspoon each of dried rosemary and dried thyme leaves.
- Olive Oil- Any high-heat, neutral-flavored oil can be used in this recipe.
- Additional Vegetables- Try adding red bell peppers, red onion, zucchini, eggplant, tomatoes, or potatoes to the mix.
- Spicy- Add a pinch of red pepper flakes or cayenne pepper to give this dish a little kick. Alternatively, drizzle the roasted vegetables with a bit of hot honey after cooking.
- Sweet- Love a good sweet and salty dish? Drizzle a little honey or balsamic glaze over the green beans and carrots when they’ve finished roasting.
- Parmesan- One of my favorite ways to dress up roasted veggies is by sprinkling a little grated parmesan cheese on top.
- Lemon Zest- Mix the vegetables with a bit of fresh lemon zest after they’re done roasting to give them a fresh, citrusy flavor.
- Toasted Nuts- Toasted almond slivers or pine nuts would give this dish a lovely crunch.
What to Serve with Roasted Green Beans and Carrots
These roasted green beans and carrots are a delicious side dish that can be paired with just about any main entrée. Here are a few of my favorites for you to try.
- Slow-Braised Dutch Oven Turkey Breast
- Lemon-Garlic Roasted Chicken
- Dutch Oven Meatballs
- Air Fryer Parmesan-Crusted Halibut
- Lasagna Bolognese
- Stovetop Macaroni and Cheese
Storage and Reheating
How to Store
- Refrigerator- Cooled and stored properly in an airtight container, leftover cooked vegetables can be safely kept in the refrigerator for 3-5 days.
- Freezer- If you’re not going to eat all of the roasted green beans and carrots within a few days, it’s best to store them in the freezer to extend their shelf life. Cool the vegetables completely, then place them inside a freezer-safe container or plastic bag. Frozen roasted vegetables will keep in the freezer for up to 6 months.
How to Reheat
- Oven- Preheat the oven to 425ºF. Toss the leftover vegetables with a little bit of olive oil if they seem dry and spread them evenly on a large baking sheet. Roast the vegetables for 5 minutes or until fully warmed through.
- Stovetop- Heat a teaspoon or two of olive oil in a skillet over medium heat. Add the roasted vegetables and sauté for 4-5 minutes or until warmed through.
- Microwave- Line a microwave-safe dish with paper towels and spread the vegetables out evenly onto the plate. Microwave the vegetables on high in 30-second intervals until hot.
- Air Fryer- Preheat the air fryer to 375ºF. Arrange the vegetables in the air fryer basket in a single layer and cook for 2-3 minutes, shaking the basket halfway through.
While this dish is quick and easy without any pre-planning, you can make it even quicker by preparing the vegetables and herbs up to 5 days before roasting.
Then, when you’re ready to cook the vegetables, just toss them all together and roast for 20 minutes.
Frequently Asked Questions
Garlic, thyme, and rosemary pair beautifully with green beans and carrots. If you want to enhance the sweetness of the carrots, drizzle the finished dish with a little honey or a balsamic glaze. A bit of citrus zest would also be delicious.
I prefer olive oil because of its high smoke point and I enjoy the flavor. Avocado oil, canola oil, vegetable oil, and grapeseed oil can also be used.
Of course. To make this recipe in the air fryer, toss the vegetables with the seasonings and oil. Then, spread them in an even layer in the air fryer basket. Roast at 400°F for approximately 10 minutes, shaking the basket halfway through.
Yes! You can prepare ahead by chopping the vegetables, garlic, and herbs up to 5 days before making this dish. If you want to cook the dish ahead of time, use one of the reheating methods in the section “How to Reheat” above.
Roasting vegetables at a higher heat allows them to get crispy on the outside while becoming tender on the inside. I typically roast most types of vegetables at 425°F.
More Vegetable Side Dish Recipes
- Parmesan Roasted Potatoes and Broccoli
- Honey-Chipotle Roasted Brussel Sprouts
- Air Fryer Roasted Cherry Tomatoes
- Stuffed Portobello Mushrooms
- Herbed Potato Salad
- Perfect Baked Potatoes
Roasted Green Beans and Carrots
- 12 ounces green beans ends trimmed
- 4 large carrots peeled and cut into approximately ½-inch by 4-inch strips
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Preheat the oven to 425°F. Place the prepared carrots and green beans in a large mixing bowl. Drizzle with olive oil and toss to coat. Add the garlic, rosemary, thyme, salt, and pepper, and mix well.12 ounces green beans, 4 large carrots, 2 tablespoons olive oil, 4 cloves garlic, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme leaves, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Spread the vegetables evenly on a rimmed baking sheet. Roast for 20-25 minutes, stirring halfway through. The vegetables should be tender and beginning to caramelize. Serve immediately.
- Quick Tip: Cut the carrots uniformly and as close to the size of the green beans as possible so everything cooks evenly.
- Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.
- Make Ahead: The vegetables can be prepared and stored in the refrigerator up to 5 days in advance.