Roasted Carrots and Green Beans
Roasted carrots and green beans are an easy side dish that pair 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!
Servings: 4
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.