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)
How to make roasted green beans and carrots:
- Make sure your green beans are clean and any stems are removed.
- Wash and peel the carrots and then cut into pieces as close to the size of green beans as possible (tips below for this).
- In a large bowl combine the veggies with everything except the almonds and parmesan and toss to coat.
- 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.
- Roast at 400 degrees for up to 35 minutes. Begin checking for your desired tenderness at 25 minutes.
- 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:
- 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.
- Next cut off the tops and the very tip at the bottom.
- Then cut the carrots in half, so you have a top half and a bottom half.
- 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.
- The bottom half may be small enough to be left uncut or it may need cutting in half. Again, this depends on the size.
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.
Roasted Carrots and Green Beans
- 1 pound green beans clean and trimmed
- 1 pound carrots clean and cut into pieces
- 2 Tablespoons Extra virgin olive oil
- 1 Tablespoon garlic minced
- 1 Tablespoon balsamic vinegar
- 1 lemon zested
- 2 Tablespoons lemon juice freshly squeezed
- ¼ cup slivered almonds plus more for garnish
- ¼ cup parmesan cheese grated (plus more for garnish)
- Add carrots, green beans and all ingredients except almonds and parmesan cheese to a large bowl and toss to coat evenly.
- Spread in a parchment paper lined 9 x 13 inch baking pan and top with almonds and parmesan.
- Roast at 400 degrees for up to 35 minutes checking for desired tenderness beginning at 25 minutes.
- Serve hot, garnished with additional almonds and parmesan cheese, if desired.
- Be sure parchment paper completely covers bottom of pan for easy clean up.
- Cut carrots into a top half and bottom half and then cut each half into pieces approximately equal to the size of the green beans.
Tasty perfect t side dish that isn’t too fussy
That is such a great recipe! I love the classic combo with that rustic twist to it. Yum!
One of the best and most healthy veggie combos. So delicious.
These carrots and green beans might just be my new favorite side dish. So flavorful and easy to make!
The balsamic vinegar and parmesan cheese add so much flavor to these carrots and green beans! We loved it!
Yay! Thanks Jamie!