Roasted carrots and green beans are an easy side dish that pairs well with any entrée! These sheet pan veggies are made with simple ingredients but packed with flavor from the shallots, lemon juice and fresh garlic. This is the perfect side dish for a busy weeknight dinner!

Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Blue's Best Life.
(Blue's Best Life is a participant in the Amazon Affiliate Programs. I earn a small commission if you purchase through those links. This helps me keep the blog going!)- Bobbie
Table of contents
Why This Roasted Carrots and Green Beans Recipe is the Best!
Roasting is my favorite way to prepare fresh veggies. It gives them so much flavor with just a few simple seasonings. The carrots and green beans still have a little crunch to them and are seasoned with a delicious garlic flavor. It only takes a few simple ingredients to make this healthy side dish!
You can pop these in the oven while preparing the rest of the meal, which is perfect for a quick weeknight dinner! While these roasted veggies have a great flavor, they are versatile enough to go with almost any entrée'.
Equipment Needed
baking sheet- a rimmed baking tray is perfect for roasting vegetables and allowing you to stir without them falling off the pan.
Key Ingredients
carrots- this recipe was tested with whole carrots and not baby carrots. If using baby carrots they may not need to be cut in half.
green beans- fresh green beans are a must for this recipe. Skip canned or frozen for the best crunchy, roasted green bean.
olive oil- adds flavor and helps the roasting process. Because we have minimal ingredients use a high quality olive oil for the best flavor.
shallots- are related to onions but have a more subtle flavor than onions.
Step-By-Step Instructions
Preheat oven to 425 degrees Fahrenheit. A higher temperature is ideal for slightly browning the vegetables while also making them fork tender. The perfect texture is the important part to roasting vegetables. Some methods for cooking vegetables can make them mushy, but not roasting. They will still have a great crunch!
While the oven preheats, peel your carrots and cut them in half. Peeling your carrots is completely optional. Some people prefer to leave the peel, just make sure to wash and scrub your carrots well if you skip peeling. If you have very large carrots you may want to cut them into even smaller pieces so that they cook evenly.
Trim the ends off of the green beans. Depending on where you buy the beans, the ends may already be trimmed.
Place the carrots and green beans on a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil or another neutral oil. Also season with a sprinkle of salt and pepper. Use tongs or a spoon to toss and coat vegetables with oil. Spread the veggies out over the baking sheet in a single layer.
Place in preheated oven and roast vegetables for 15 minutes. At the 15 minute mark remove the tray from the oven and add shallots and garlic. I add them at the half way point because shallots and garlic can burn easily. Drizzle with another tablespoon of olive oil and give the veggies a good toss before returning to the oven. Roast for an additional 15 minutes or until carrots are fork tender.
Serving Suggestions
Roasted carrots and green beans are such a versatile side dish they go with almost any entrée! Here are a few ideas!
Instant Pot Turkey Tenderloin Recipe for a small Thanksgiving gathering.
Easy Air Fryer Turkey Tenderloin (with Sweet & Spicy Rub), or Feta Spinach Chicken Burgers with Greek Yogurt Sauce are perfect dinners to make on busy weeknights.
If you are looking for a fish entrée try Bang Bang Salmon with Spicy Sauce or this Air Fryer Teriyaki Salmon with Homemade Glaze. Both pair perfectly with roasted veggies!
Substitutions and Variations
red onion- can be substituted for shallots in the recipe. I like shallots because they have a milder flavor but either will work well.
fresh herbs- I use parsley to season the vegetables, but you can use your favorite. Fresh rosemary and fresh thyme are always great paired with roasted vegetables.
Storage Suggestions
Of course roasted vegetables are the best right out of the oven, however any leftovers can be stored in an airtight container and reheated in the microwave. Keep stored in the refrigerator for 2-3 days.
Expert Tips
- Cut the carrots in uniform sized pieces so they cook evenly.
- Add the shallots and the garlic at the half way cooking point so that they do not
- burn.
FAQ
No! Green beans will roast perfectly in the oven without blanching.
Yes both carrots and green beans are high in dietary fiber and potassium.
Looking For Other Easy Side Dish Recipes? Try These!
Instant Pot Potatoes and Carrots (An Easy Side Dish Recipe)
Creamy Potato and Cauliflower Mash Recipe
Easy Sautéed Butternut Squash with Brown Butter
How to Roast Frozen Broccoli in Air Fryer
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Roasted Carrots and Green Beans
Equipment
- roasting pan
Ingredients
- 1 pound carrots, peeled and cut in half
- 12 ounces green beans, trimmed
- 2 tablespoons olive oil, divided
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 shallot, sliced very thinly
- 2 cloves garlic, minced
- 2 teaspoons lemon juice, fresh squeezed
- 3 tablespoons slivered almonds, optional
- 1 tablespoon parsley, chopped
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a large rimmed baking tray with parchment paper.
- Peel carrots and cut in half. Trim the ends of the green beans if necessary.
- Add the carrots and green beans to the baking tray. Drizzle with 1 tablespoon of olive oil and salt and pepper.
- Place baking tray in the preheated oven and bake for 30 minutes, stirring halfway through and adding the shallots, garlic and the remaining tablespoon of olive oil to cover well. This will keep the shallots and garlic from burning.
- After 30 minutes the vegetables should be soft and just starting to brown slightly. Remove from oven. Transfer to a serving dish and garnish with parsley, 2 teaspoons lemon juice and slivered almonds.
Notes
- Cut the carrots in uniform sized pieces so they cook evenly.
- Add the shallots and the garlic at the half way cooking point so that they do not burn.
Leave a Reply