If you're looking for a quick and easy side dish, look no further than Roasted Green Beans and Carrots. This recipe is simple to follow, and the end result is a flavorful and healthy side dish that's perfect for any occasion.
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The flavors of roasted green beans and carrots are amazing. This is a quick and easy, with simple seasonings which makes it the perfect side dish for holiday dinners, Sunday supper or busy weeknights.
Roasted veggies are the magic trick for making that lonely produce in your fridge taste like it’s living its best life!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- Fresh green beans or haricots verts (the long skinny ones).
- Carrots - substitute with sweet potatoes, Brussels sprouts, or cauliflower.
- Italian dressing mix (the dry packet mix), you can also use ranch dressing mix (powdered).
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven to 425 degrees.
- Clean green beans, snap off the stems. Wash and dry thoroughly. Peel carrots, cut into long pieces, the size of the green beans, slice them in half.
- Drizzle carrots and green beans, toss well. Sprinkle with Italian seasoning mix. Place on a large baking sheet.
- Place in the oven and roast for 20 minutes, stirring halfway through cooking time.
FAQ's
Yes! Green beans and carrots are delicious when they are cooked together.
I prefer roasted carrots, but you can boil them if you prefer.
Fresh green beans should be stored unwashed in a plastic bag in the fridge. This will help them stay fresh. Carrots should be stored wrapped in a damp paper towel in the fridge for up to three weeks.
Should you peel carrots before roasting them?
It's not necessary to peel carrots before roasting them, but I prefer to do so. If you are not peeling them, make sure you scrub them well.
Yes, you can! Just make sure to thaw them first. But, fresh really works best for this recipe.
Deb's tips and variations
Be sure that you cut carrots into sticks or thin slices so that they roast at the same speed as the green beans. If you are using baby carrots instead of whole carrots you will still need to slice them in half.
- Place the vegetables in an even layer to ensure they aren't crowded and roast (not steam).
- Rainbow carrots are delicious in this healthy side dish recipe.
- Try serving this dish with a drizzle of balsamic vinegar on top for extra flavor.
- Flavor additions: sliced garlic cloves, garlic powder, crushed red pepper flakes before roasting or a sprinkle of freshly grated parmesan cheese for more flavor.
More green bean recipes
- Campbells Green Bean Casserole is one of my favorite veggie side dish recipes.
- The classic Green Beans Almondine is a fancy (but easy!) way to serve your favorite side dish!
- Steamed Green Beans is one of my favorite side dishes on nights when I want something fresh but easy to make.
- This Instant Pot Green Beans recipe is one of the best green bean recipes I've ever tried.
Roasted Green Beans and Carrots Recipe
Ingredients
- 12 ounces fresh green beans cleaned and prepared, steps snapped off.
- 6-7 carrots
- 1 tablespoon Italian dressing mix (the dry packet mix)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425 degrees.
- Clean green beans, snap off the stems. Wash and dry thoroughly. Peel carrots, cut into long pieces, the size of the green beans, slice them in half.
- Drizzle carrots and green beans, toss well. Sprinkle with Italian seasoning mix. Place on cooking sheet.
- Place in oven and roast for 20 minutes, stirring halfway through cooking time.
Deedee says
I get so many compliments when I make this and everyone asks me for the recipe. Love it!
Debra Clark says
That's awesome Deedee - glad to hear it. It's about time side dishes get some love! Thanks for supporting the blog!!
Lois says
Love this combination of veggies. They go together so nice. Very tasty.
Debra Clark says
Thanks Lois!