Roasted Green Beans and Carrots Recipe
Easy to make roasted vegetables are always a great side dish!
Servings 4 servings
Calories 128kcal
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.
Notes
Store - roasted veggies in an airtight container in the fridge for up to four days. Or freeze up to three months. Reheat on the stove over medium heat or in the microwave for one to two minutes or until warmed.
Red onion, red potatoes and butternut squash are tasty additions to this sheet pan veggies recipe.
Nutrition
Calories: 128kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 173mg | Potassium: 472mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15873IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 1mg
