There’s something so enticing about the vibrant colors and aromas of Roasted Green Beans and Carrots filling your kitchen. After several rounds of experimentation, I’ve discovered the perfect balance of herbs and sweetness that elevates these simple vegetables into a delightful side dish. Each time, I found myself captivated by the caramelized edges and fresh herb notes. If you enjoy vegetable sides, you may also like my Healthy Winter Salad.
About Roasted Green Beans and Carrots
This dish is a wonderful way to showcase green beans and carrots, making them shine in an easy-to-prepare fashion. In my family, this roasted combination has become a go-to for both weeknight dinners and special occasions, thanks to its hearty but fresh flavors. The versatility means it can fit seamlessly into various diets and seasonal menus.
- Quick prep, making it ideal for busy weeknights.
- Budget-friendly with ingredients you likely have on hand.
- A family favorite that’s delightful to the palate, offering cozy, familiar flavors.
- Pairing rosemary and thyme adds depth and complements many mains.
Key Ingredients & Their Roles
- Green Beans: Freshness that brings a crisp texture, look for vibrant, firm beans.
- Carrots: Natural sweetness and color; larger ones should be cut evenly for consistent cooking.
- Olive Oil: Enhances flavors and helps achieve a crispy exterior; extra virgin is ideal.
- Pecorino Cheese: Adds a savory note; can be replaced with Parmesan for a similar taste.
How to Make Roasted Green Beans and Carrots
- Preheat your oven to 200°C | 400°F, letting it warm up thoroughly to ensure even roasting.
- Trim the carrots and cut them into quarters lengthwise, then halve to match the length of the green beans.
- Combine the carrots and green beans in a baking tray, followed by drizzling with olive oil, rosemary, thyme, garlic powder, salt, and pepper. Mix well until all are coated.
- Spread the vegetables evenly in the tray, then roast for 25 minutes, until tender with lightly caramelized edges.
- Remove from oven and drizzle honey over the vegetables, returning them to the oven for an additional 5 minutes to achieve a sticky glaze.
- Once done, transfer to a serving platter. Squeeze fresh lemon juice over and garnish with zest and Pecorino cheese.
Pro Tips & Troubleshooting
- For even cooking, ensure your vegetable pieces are cut to a similar size; this was a lesson learned during my initial trials.
- Watch for over-roasting; if you notice any edges burning, reduce cooking time by a few minutes next time.
- Feel free to exchange the honey for maple syrup or agave nectar for a unique twist.
- This recipe easily scales; just keep the same ratio of vegetables and seasonings when doubling.
Storage & Make-Ahead Guide
Store any leftover Roasted Green Beans and Carrots in the fridge for up to 3 days in an airtight container. They can also be frozen for up to 2 months, but I recommend reheating in the oven to regain that crispy texture, rather than the microwave. When I had some leftovers, I found they still packed plenty of flavor even after a few days, making them a delightful addition to salads or wraps.
Serving Suggestions
This dish pairs beautifully with roasted chicken or grilled fish, providing a lovely contrast. Serve alongside a fresh Sour Candied Grapes for a refreshing touch.
Frequently Asked Questions
- How long should I roast the vegetables? Aim for about 25-30 minutes for the best texture.
- Can I use fresh herbs instead of dried? Absolutely! Fresh herbs bring a vibrant flavor; just increase the amount.
- What can I do with leftovers? They make a perfect addition to salads or can be reheated as a side dish.
- Can I add other vegetables? Yes! Feel free to experiment with bell peppers or zucchini for variety.
- How can I make this dish spicier? Adding some red pepper flakes will kick up the heat and enhance the flavor!
Final Thoughts
Roasted Green Beans and Carrots have truly become a staple in my kitchen. I love enjoying them alongside a juicy roast or even nestled in a grain bowl. I encourage you to give this recipe a try and let me know your favorite way to serve them!
More Recipes You’ll Love
- Maple Balsamic Brussels Sprouts – a delightful side dish that balances well with roasted veggies.
- Healthy Winter Salad – a fresh and crunchy complement to roasted flavors.
- Vegetable Soup – a warm, comforting dish featuring seasonal produce.
- Baked Spinach Dip – a creamy side that pairs well with roasted dishes.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Roasted Green Beans and Carrots
Ingredients
- 300 g carrots whole, 3-4 large
- 300 g green beans
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt and pepper to taste
- 1 tbsp honey
- 1/2 lemon lemon juice and zest
- 15 g Pecorino cheese
Instructions
- Preheat your oven to 200C | 400F.
- Quarter your carrots lengthways and chop them in half so they’re an even length to your green beans. If needed, trim the ends off your green beans.
- Add the carrots and green beans to a baking tray/roasting pan and drizzle over the olive oil, rosemary, thyme, garlic powder, and salt and pepper.
- Use a spoon or clean hands to mix the seasonings and oil with the carrots and green beans to ensure they’re all evenly coated. Spread the vegetables evenly on the baking dish, then place in the oven to roast for 25 minutes.
- Remove the baking tray from the oven and drizzle the honey over your vegetables.
- Return the honey-glazed green beans and carrots to the oven for a further 5 minutes so the honey can begin to caramelize the vegetables and turn into a sticky sauce.
- Remove your vegetables from the oven and dish them up on your serving platter.
- Add your toppings – squeeze over the lemon juice, and top with the lemon zest and cheese. You could also add a sprinkle of flaky sea salt.
- Serve hot and enjoy!