Roasted Green Beans and Carrots
These delicious oven roasted green beans and carrots are sure to become a favorite side dish! Packed with flavor thanks to red onion, garlic and fresh rosemary, you’ll want to make them again and again. Easy, simple and fantastic for weeknights or holidays, they’re dairy free, gluten free and vegan.
Let’s talk a super easy side dish that’s excellent for weeknights OR the holidays.
In the form of these irresistible oven roasted green beans and carrots!
Which are totally perfect for spring thanks to all the gorgeous colors.
Although, let’s be honest. We eat these babies all year round. They’re actually a highly requested thanksgiving side at our house.
NOW. What I really love about this dish is that it’s easy and super flavorful – thanks to some garlic cloves, fresh rosemary and red onion.
Everything gets chopped up, thrown on a baking dish and then tossed in the oven to roast until caramelized perfection.
It just doesn’t get much better.
{Side note – please tell me I’m not the only one who eats roasted veggies off the baking sheet like candy?}
How To Make Roasted Green Beans and Carrots
So, let’s quickly discuss how this dish goes down:
Add veggies to baking sheet. First up, we’ll combine the red onion, green beans and carrots on a large rimmed baking sheet.
Toss with seasonings. We’ll quickly drizzle with olive oil, sprinkle with garlic, fresh rosemary, salt and pepper … and then give it all a good mix.
Bake until tender. Finally, we’ll transfer to the oven and roast away until perfectly caramelized and tender to our liking.
We’ll let cool for just a few minutes and then serve however we like. These veggies really do pair well with just about any meal.
Tips & Tricks
- The green beans I buy at my local store come pre-trimmed. If yours are not, the prep time will likely be a few minutes longer.
- Use your judgment when cutting up the carrots – you want everything to be about the same size so that it roasts evenly in the oven.
- Don’t have fresh rosemary? No worries – use about 1 teaspoon dried rosemary instead.
How To Store
Let the veggies cool completely then transfer to an airtight container. They’ll keep in the fridge for about four days.
Additional Side Dishes You Might Enjoy:
- Maple Mustard Roasted Brussels Sprouts
- Sweet & Spicy Green Beans
- Honey Mustard Roasted Vegetables
- Honey Balsamic Roasted Vegetables
- Green Beans with Almonds & Shallots
- Maple Roasted Vegetables
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Roasted Green Beans and Carrots
These delicious oven roasted green beans and carrots are sure to become a favorite side dish! Packed with flavor thanks to red onion, garlic and fresh rosemary, you’ll want to make them again and again. Easy, simple and fantastic for weeknights or holidays.
Ingredients
- 1 small red onion, sliced
- 10 ounces french green beans, trimmed and halved*
- 10 ounces carrots, cut into 2-inch sticks**
- 2 tablespoons olive oil
- 3 large cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400ºF.
- Add the red onion, green beans and carrots to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the garlic, rosemary, salt and pepper. Toss to combine then spread in an even layer.
- Bake for about 25 to 30 minutes, stirring once halfway through, or until the veggies are tender to your liking.
- Season with additional salt and pepper to taste if needed (I usually add about ¼ teaspoon more salt), then serve.
Notes
*French green beans are also sometimes called haricot verts (you’re looking for the longer, skinnier green beans at the store). BUT you can absolutely use regular green beans if you can’t find french ones. Just roast until tender.
**This is about 3 to 4 medium carrots (or 2 really large carrots). Additionally, if desired, you can peel your carrots before cutting. I personally like to leave the skins on for the extra nutrients and because it’s easier!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 307mgCarbohydrates: 14gFiber: 5gSugar: 6gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
In a pinch can one use frozen green beans if don’t have fresh?
Hey Rich – I think that would work okay here – but I would rinse the green beans in cold water and dry them well before using (to get rid of extra moisture from them being frozen before roasting).
Roasting is definitely the best way to bring the BEST of veggies. I would love some 🙂
I totally agree!