Roasted Carrots and Green Beans

Cooked to perfection and full of amazing flavor roasted carrots and green beans are a beautiful side dish!

Look no further for a side dish that will impress! Though it’s easy enough to make for family weeknight dinners it’s absolutely special enough for company. The delicious ingredients answer that question “what can I add to green beans and carrots for flavor?“

What’s to love about this side?

• Get the ingredients stirred together and it’s a hands-off oven roasted side dish that can cook while you work on the rest of the meal.
• It’s full of healthy, good-for-you vegetables.
• It’s beautiful!
• Clean up is easy because you’re roasting in a parchment paper lined baking pan.

Ingredients and Substitutions

Well, first and foremost are, of course, those fresh carrots and green beans.

Beyond that, you will be wowed with this list of flavors that enhance the veggies so perfectly!

• Olive Oil (we always recommend a good quality extra virgin olive oil)
• Garlic (freshly minced)
• Balsamic Vinegar
• Lemon zest and juice (fresh is always best)
• Slivered almonds (you could substitute another nut here if you like – walnuts or pecans would be excellent)
• Parmesan Cheese (freshly grated)
• Black pepper (coarse and freshly ground is best)
• Salt

How to make roasted green beans and carrots:

1. Make sure your green beans are clean and any stems are removed.
2. Wash and peel the carrots and then cut into pieces as close to the size of green beans as possible (tips below for this).
3. In a large bowl combine the veggies with everything except the almonds and parmesan and toss to coat.
4. Put all in a parchment paper lined 9×13 baking pan and then top with almonds and cheese. Don’t skip the step of lining your pan to make for easy clean up.
5. Roast at 400 degrees for up to 35 minutes. Begin checking for your desired tenderness at 25 minutes.
6. Garnish with additional parmesan and nuts, if desired, and serve hot.

Tips and Tricks

The main thing to share here is about cutting the carrots. Vegetables for roasting should be about the same size and that is the key to everything getting done simultaneously.

Here’s how to cut a carrot for roasting, in detail:

1. First you’ll wash and peel the outer layer if desired. Some people are happy with a thorough scrub and no peeling, but we prefer to lightly peel.
2. Next cut off the tops and the very tip at the bottom.
3. Then cut the carrots in half, so you have a top half and a bottom half.
4. What you’ll have is a top half which is thicker and will need to be cut in more pieces. How many depends on how big the carrot is overall.
5. The bottom half may be small enough to be left uncut or it may need cutting in half. Again, this depends on the size.

Storage

You can store leftovers in the fridge in an airtight container for up to 5 days. We have not tested freezing this dish.

What to serve your roasted veggies with and when

First of all, this is an outstanding side dish for any holiday meal like Christmas or Thanksgiving.

As we mentioned before, it’s easy enough to make any time and the flavor combination is complementary with just about any main dish. A few favorites are ham cooked on the Big Green Egg, southern style fried chicken or country fried steak. Cajun Baked Chicken is always a hit, too.

If you have some veggies left over, our Vegetable Au Gratin goes with all the same main dishes and has a cheesy sauce that everyone will love. Brown Sugar Honey Glazed Carrots is a similar side dish with a hint of sweetness.