Roasted Carrots and Green Beans
Oven Roasted Carrots and Green beans make a simple vegetable side dish with lots of flavor from sliced shallots and italian seasoning.
Servings: 4 servings
Calories: 120kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Make sure the vegetables are trimmed to be relatively consistent in size so they cook evenly.
- Season as simply as salt and pepper or add additional flavor from italian seasoning, cajun seasoning, or whatever your favorite blend is.
- For more even cooking, use a spatula to flip the vegetables halfway through.
Nutrition
Calories: 120kcal | Fat: 7g | Saturated Fat: 1g | Fiber: 14g