Ditch the fries and opt for this yummy, nourishing alternative of two vibrant veggies seasoned to perfection.
If I’ve learned anything in my five years of eating a plant-based diet, it’s that some veggie combos are better than others. Roasted green beans and carrots, for example, create a match made in heaven! Whether it’s for breakfast, lunch, or dinner, this dynamic duo adds a hint of color and tons of flavor to any meal.
The secret to this recipe’s awesomeness is in the seasonings—garlic, salt, pepper, onion, and thyme create a sweet harmony of fragrant and savory flavors. With the optional addition of zesty lemon juice and salty Parmesan, this dish can be too delicious for words. At first glance, it might not look like much, but after you’ve had a few bites, you’ll realize just how tasty and satisfying roasted green beans and carrots can be.
My family makes these for almost any occasion, including birthday dinners, holiday parties, and casual weeknights. Honestly, I can’t think of an event where roasted green beans and carrots wouldn’t fit in. So tuck this easy recipe into your personal repertoire because you’ll never know when it’ll come in handy.
Why fresh is better than frozen
I get it—frozen veggies are convenient. In a pinch, they do the trick, especially when boiled or stir-fried. But roasting is a different story. Frozen vegetables tend to have higher water content due to the freezing process. That moisture steams out in the oven, leading to softer and even soggy results. Besides, the Maillard reaction—aka the reaction between sugars and proteins that occurs in heat and causes food to brown and develop a sweet, roasted flavor and desirable charred edges—is much more pronounced with fresh veggies.
So if you want superior texture, deep caramelization, and complex flavors, fresh green beans and carrots are best for this dish. No soggy, watery veggies here!
How do I store leftovers?
Once leftover roasted green beans and carrots have cooled to room temp, store them in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months. If you go this route, let them thaw in the fridge overnight. Reheat in the oven at 350°F for 10-15 minutes, until they’re warm all the way through.
Serving suggestions
Roasted green beans and carrots make the perfect complement to plant-based mains, like these Easy Homemade Sweet Potato Veggie Burgers, this Quinoa Chickpea Salad, or Cauliflower Risotto. But they also work with meatier meals, like Steak And Potatoes, Easy Low-Carb Paleo Meatloaf, Pasta E Fagioli, or Instant-Pot Chicken And Rice. And if it’s a spectacular breakfast you’re seeking, try roasted green beans and carrots with this Easy Low-Carb Keto Breakfast Casserole With Sausage, these Cottage Cheese Breakfast Tacos, or a Vegetarian Breakfast Sandwich with Easy Sweet Potato Hash Browns.
Ingredients
- 12 ounces fresh green beans trimmed and washed
- 1 pound carrots sliced into sticks
- 1 1/2 tablespoons extra-virgin olive oil
- 3 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1 tablespoon lemon juice optional
- Grated Parmesan cheese optional, for sprinkling
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- Add the green beans and carrots to a large bowl. Toss with the olive oil, minced garlic, salt, pepper, onion powder, and dried thyme. Stir in the lemon juice if using.
- Spread the seasoned vegetables in a single layer on the baking sheet. Roast until tender and browned, about 22-27 minutes. Stir halfway for even cooking.
- Serve warm, garnished with optional Parmesan cheese.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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