These simple oven roasted carrots and green beans combine fresh peeled carrots, trimmed green beans, italian seasoning, and olive oil for a vegetable side dish that takes minutes to prepare and pairs well with loads of main dishes.
Sometimes you just need a simple and versatile side dish that you don't have to take a lot of time preparing, but that will looks special on your dinner table and will make plain vegetables taste good. Enter, oven roasted green beans and carrots. For added ease, you roast the carrots and green beans together for a colorful vegetable dish.
Roasting vs. boiling vegetables
I have never been a fan of boiling vegetables. Not only does it leach out a lot of the nutrients (that then get tossed alongside the water), the texture of boiled vegetables can quickly turn to mush.
Steaming vegetables is better (you can steam green beans in the Instant Pot), but there isn't a lot of opportunity to flavor vegetables when you are steaming them.
Roasting vegetables gives them the best flavor AND texture. Roasting alone helps to caramelize the vegetables and bring out their natural sugars. You also have lots of opportunity to add flavor through oils, seasonings, and salt. My favorite veggies to roast (or at least saute) are carrots, green beans, broccoli, and asparagus.
Carrots: I used whole carrots that I peeled and trimmed (leaving some of the fronds on for looks). If the carrots are super thick, you may want to half or quarter them lengthwise.
Green Beans: Fresh or frozen green beans (otherwise known as string beans) will work here. The texture of canned green beans won't be best for roasting.
Shallots: Shallots offer a more gentle onion flavor that is really taken up a notch when roasted. Red onion can be subbed in if you don't have a shallot.
Olive Oil: Any neutral oil will work, but a quality olive oil is great since there are so few ingredients-- you want to make each one count.
Italian Seasoning: Italian seasoning has a lot of delicious herbs like basil, rosemary, and garlic. The best italian seasoning I have found is this Italian Classic Seasoning from 360 Flavor and Spice. If you don't have italian seasoning, feel free to use your favorite spice blend, these roasted vegetables are really accomadating to a lot of flavor combos.
Salt and Pepper: A must. If you don't have any extra seasonings, plain salt and pepper are still a fabulous way to flavor the carrots and green beans.
How to roast carrots and green beans
Preheat oven to 425 degrees Fahrenheit.
Trim your green beans to remove the stems.
Peel carrots and trim ends. Halve or quarter carrots if they are thick, ideally to a similar thickness of the green beans so they cook at a similar rate.
Peel shallot and slice into thin strips.
Coat with olive oil and then sprinkle with italian seasoning, salt, and pepper. Toss to coat. (I like to season my vegetables right on the baking sheet as it cuts down on dishes, but feel free to season them in a large bowl if you prefer).
Spread into a single layer on a sheet pan.
Place vegetables in the oven and bake for 25-30 minutes until the veggies start to brown and are cooked through but firm.
How long to roast vegetables in the oven
High heat, lower time. That's the way I like to go when roasting vegetables. For tasty roast green beans, roast carrots, for asparagus, etc., cook at 425 degrees for 25-30 minutes. Be aware of the size you are cutting your vegetables to, and adjust the cook time accordingly.
What to serve with roast vegetables
These oven roasted green beans and carrots are versatile and will pair well with a lot of main dishes. Try any of the following for a delicious full meal.
- Roast Turkey Dinner
- Baked Ham
- Cast Iron Pork Tenderloin
- Cheesy Leeks and Potatoes
- Filet Mignon with Herb Butter
- Oven Baked Beef Rump Roast
These roasted vegetables are best served fresh but will keep in the fridge for 2-3 days.
Oven Roasted Carrots and Green Beans
- 10 oz. fresh green beans
- 10 whole carrots peeled and trimmed
- 1 tbsp. olive oil
- 1 tbsp. italian seasoning
- 1 tsp. salt
- ½ tsp. pepper
- Preheat oven to 425 degrees Fahrenheit.
- Trim your green beans to remove the stems.
- Peel carrots and trim ends. Halve or quarter carrots if they are thick, ideally to a similar thickness of the green beans so they cook at a similar rate.
- Peel shallot and slice into thin strips.
- Coat with olive oil and then sprinkle with italian seasoning, salt, and pepper. Toss to coat. (I like to season my vegetables right on the baking sheet as it cuts down on dishes, but feel free to season them in a large bowl if you prefer).
- Spread into a single layer on a sheet pan.
- Place vegetables in the oven and bake for 25-30 minutes until the veggies start to brown and are cooked through but firm.
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