Roasted Carrots And Green Beans Recipe

I roast carrots and green beans with olive oil, minced garlic, lemon juice, fresh thyme and a touch of honey, then finish with grated Parmesan and parsley. Roasted Beans And Carrots is my favorite Thanksgiving vegetable side; I reveal one simple timing trick that staggers cooking so beans and carrots finish together.

I never thought a simple tray of roasted carrots and green beans could make me stop mid-bite, but here we are. I toss 1 pound carrots peeled and cut into 2 inch sticks and 1 pound green beans trimmed with 2 tablespoons olive oil, a couple cloves garlic minced, a sprinkle of 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then roast until edges caramelize.

Sometimes I drizzle 1 tablespoon honey or maple syrup for a light glaze, or finish with 1 tablespoon lemon juice and 1 teaspoon fresh thyme leaves for a brighter note. It’s weirdly versatile: a hot vegetables side for weeknights, a green side that holds up at the holiday table, and one of those different ways to cook veggies that even picky eaters admit is delicious.

You’ll want to try it plain, then try it with a little Parmesan or chopped parsley, and suddenly it’s never just a side again.

Why I Like this Recipe

1. I love how sweet roasted carrots and crisp green beans balance each other so well.
2. It is super easy to make so I can throw it together after a long day.
3. Leftovers reheat great and still stay a little crunchy which I like.
4. The honey, garlic and Parmesan combo gives it a restaurant taste without much effort.

Ingredients

• Carrots: Sweet, crunchy, full of beta carotene and fiber, great for vision.
• Green beans: Fresh green beans give fiber, vitamins, little protein and crisp bite.
• Olive oil: Adds healthy fats, helps roast veggies brown and carry flavors.
• Honey or maple: Sweet glaze that adds caramel notes, optional for subtle sweetness.
• Garlic: Sharp aromatic boost, minced garlic browns fast so watch it.
• Lemon juice: Bright acid that wakes up flavors, adds tang and balances sweet.
• Thyme: Earthy herb that adds woodsy perfume, keeps the dish savory.
• Parmesan: Salty umami sprinkle that melts slightly, lifts flavor, optional at finish.

Ingredient Quantities

• • 1 pound carrots peeled and cut into 2 inch sticks (about 4 to 5 medium)

• • 1 pound green beans trimmed

• • 2 tablespoons olive oil

• • 1 tablespoon honey or maple syrup optional for a light glaze

• • 2 cloves garlic minced

• • 1 teaspoon kosher salt or to taste

• • 1/2 teaspoon freshly ground black pepper

• • 1 tablespoon lemon juice plus extra wedges for serving optional

• • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

• • 1/4 teaspoon red pepper flakes optional

• • 2 tablespoons grated Parmesan optional

• • 2 tablespoons chopped fresh parsley for garnish optional

How to Make this

1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment or foil so cleanup is easy.

2. Peel and cut 1 pound carrots into 2 inch sticks, trim 1 pound green beans so theyre roughly the same length.

3. In a big bowl toss the carrots and green beans with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon fresh thyme (or 1/2 teaspoon dried), and 1/4 teaspoon red pepper flakes if you want a little heat. Make sure everything is evenly coated.

4. Spread the vegetables in a single layer on the baking sheet, dont overcrowd them or they will steam not roast.

5. Roast for 10 to 12 minutes, then use a spatula to flip and rearrange so they brown evenly.

6. After flipping, drizzle 1 tablespoon honey or maple syrup over the veggies and add the 2 cloves garlic minced, toss gently to combine, then return to the oven for another 8 to 12 minutes until carrots are tender and edges are lightly charred.

7. If using Parmesan, sprinkle 2 tablespoons grated Parmesan over the hot vegetables right when they come out so it melts a bit, or put it on for the last 2 minutes of roasting if you want it more melted.

8. Squeeze 1 tablespoon lemon juice over everything, taste and adjust salt and pepper, then scatter 2 tablespoons chopped fresh parsley and serve with extra lemon wedges on the side.

9. Serve warm; leftovers reheat well in a hot oven or skillet to keep some crispness.

Equipment Needed

1. Oven (preheat to 425°F)
2. Large rimmed baking sheet
3. Parchment paper or aluminum foil
4. Vegetable peeler
5. Cutting board
6. Chef’s knife
7. Large mixing bowl
8. Measuring spoons (tablespoon and teaspoon)
9. Heatproof spatula or metal turner for flipping
10. Tongs or large spoon for tossing
11. Small knife or garlic press for mincing garlic (garlic press optional)
12. Microplane or fine grater for Parmesan (optional)
13. Citrus juicer or fork for lemon juice
14. Oven mitts
15. Serving platter or shallow bowl and serving spoon

FAQ

Roasted Carrots And Green Beans Recipe Substitutions and Variations

• Carrots
  • Parsnips — similar texture and sweetness when roasted, cut to same size as the carrots.
  • Sweet potatoes — sweeter and softer, roast a bit longer until tender.
  • Beets — earthier flavor, peel first and slice like sticks; they’ll need more roast time.
• Green beans
  • Asparagus — similar snap and roast time if stalks are thinner.
  • Broccolini or tenderstem broccoli — works great, gives a bit more bite.
  • Snap peas — quick roast, keeps a bright fresh crunch.
• Olive oil
  • Avocado oil — high smoke point, neutral flavor.
  • Grapeseed oil — light and neutral, good for roasting.
  • Melted butter or ghee — richer, gives a deeper roasted flavor.
• Honey or maple syrup
  • Brown sugar — a pinch will caramelize nicely.
  • Agave nectar — similar sweetness and consistency to honey.
  • Omit sweetener — instead boost lemon or herbs for brightness.
• Grated Parmesan
  • Pecorino Romano — saltier and tangier, use a bit less.
  • Nutritional yeast — great vegan option with cheesy umami.
  • Toasted breadcrumbs mixed with a little salt — adds crunch and savory note.

Pro Tips

1) Cut for even cooking. Make the carrots and beans about the same thickness so they finish together, or parboil the carrots for 2 to 3 minutes if some are much thicker. If you skip that, youll end up with burnt edges on the beans and undercooked carrot centers.

2) Give them room. Spread veggies in a real single layer, use a second sheet if needed, and dont pile them up or theyll steam not roast. Also flip or shake the pan once so the browning is even.

3) Timing for sweetener and garlic matters. Add honey or maple late so it caramelizes but doesnt burn, and add minced garlic only near the end so it gets soft and nutty not bitter. If you want garlic flavor without risk, slap in a couple whole cloves early and pull them out later.

4) Finish smart. Squeeze lemon and sprinkle parsley after they come out, add Parmesan right away so it melts, and if you want extra char hit them under the broiler for 1 minute while watching closely. Leftovers reheat best in a hot skillet or oven so they dont go limp.