Roasted Green Beans and Carrots
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.
Servings 4 servings
Calories 121kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 121kcal | Carbohydrates: 14g | Protein: 2.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 296mg | Potassium: 428mg | Fiber: 4.5g | Sugar: 6g | Vitamin C: 16mg | Calcium: 63mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.