Easy Roasted Carrots & Green Beans

These Easy Roasted Carrots and Green Beans make the perfect side dish for a family weeknight dinner or even a special holiday meal. Super simple to make and on the table in just over 30 minutes!

Roasting is my favourite way to cook veggies.  No more boring, soggy boiled vegetables. Roasting brings the flavour to a whole new level!

With these Easy Roasted Carrots and Green Beans (and my air fryer honey roasted carrots)the veggies take on a caramelised taste with a natural sweetness. 

The fresh rosemary and pungent garlic all come together to create an explosion of flavour in your mouth that you just don’t get from boiling or steaming the vegetables.

What's great about this dish is that it can be cooked all at once on a single baking sheet. Simply chop the vegetables, toss them with oil and seasonings on the tray, and let the oven do the rest of the work for you!

These oven-roasted vegetables are also dairy-free, gluten-free and vegan!

Ready in around 35 minutes, they are the perfect side dish to accompany a weeknight family meal like this lamb and sweet potato hotpot & Creamy Chicken and Leek Risotto. 

They also hold their own as a perfect accompaniment to a special roast dinner for Thanksgiving or Christmas alongside this red cabbage in the slow cooker, carrot & swede mash and gluten-free cauliflower cheese.

❤️ Why You Will Love This Recipe

• Made In One Pan >> You can whip up these roasted green beans and carrots all on one baking sheet, making less washing up!
• Dairy Free & Gluten Free >> If fact they are free from the top 14 allergens and are also vegan too!
• So Versatile >>  Easy enough to make for a simple weeknight dinner, but also tasty enough to serve on a special occasion too.
• Oven & Air Fryer Options >> Here we will show you how to cook these carrots and beans in the oven and the air fryer!

🥘 Ingredients, Notes & Substitutions

✋ Be sure to double check all packaging for allergens. ✋

• Carrots- These form the main part of the dish along with the green beans. I have used standard carrots but you can also use Chantenay carrots, also known as baby carrots, which are the short stubby ones and cut them in half lengthways.
• Green Beans - I have used string green beans, but you can substitute with French beans as these work just as well.
• Fresh Rosemary - Try and use fresh if you have it, however, you can use dried rosemary if you prefer. Just remember to use half the amount, as dried herbs have a stronger flavour.
• Garlic - Garlic works beautifully with the veggies and rosemary. Add more cloves if you love garlic as much as me!
• Red Onion -  I would recommend using red onion over white onions as they are sweeter when cooked, however, if you prefer white, go with that!
• Olive Oil - Try and use the best quality olive oil you can. You will taste the difference!
• Salt and Pepper - Adjust the amount of salt and pepper according to your taste. If you're preparing the dish for young children, you may consider excluding the salt during cooking and adding it later when serving individually.

See the recipe card for full information on ingredients and quantities.

⚡ Variations

Here are a few options if you fancy something a little different from the original recipe.

• Mix Up The Veg! - This recipe will work with most vegetables. Why not add some cauliflower which tastes delicious when it is roasted. Broccoli works well too as does butternut squash.
• Spice It Up! - If you fancy something a little spicier, swap the garlic and rosemary for a teaspoon each of paprika and cumin. You can also sprinkle over some chilli flakes for more heat.
• Sweet & Sticky! - Another great combination is a tablespoon of Balsamic vinegar mixed with a tablespoon of honey to create a sticky caramelised finish.
• Zesty Lemon! - Why not swap the Rosemary for a squeeze of fresh lemon juice and some grated zest? Finish with slivers of Parmesan if dairy isn’t a problem for you.

✏️ How To Make - Step-By-Step Instructions

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Prepare The Vegetables

Begin by chopping the carrots into small batons. I like to make them slightlu smaller than finger size. This way they will cook at the same time as the green beans. Trim the ends of the green beans, and finely slice the red onion. Crush the garlic using a garlic press or finely chop it.

To Make In The Oven

Step 1: Start by preheating the oven to 180°C Fan (200°C / 390°F). 

Step 2: Next, place all the prepared veggies on a baking sheet. Take the rosemary, remove the leaves from the twigs, and sprinkle the leaves over the vegetables.

Step 3: Now, pour the olive oil over the vegetables, ensuring all the veggies are thoroughly coated. Give everything a good mix to distribute the oil evenly and arrange in a single layer on the baking sheet.

Step 4: If you wish to add salt and pepper at this stage, sprinkle it over the vegetables. Place the baking tray in the oven and bake the vegetables for approximately 30-35 minutes, or until they soften and start to brown at the edges. Remember to turn them over halfway through the cooking time using a spatula to ensure even browning.

To Make In The Air Fryer

Step 1: preheat the air fryer to 200°C / 400°F.

Step 2: Follow the same steps for preparing the vegetables as mentioned earlier. Place the chopped vegetables in a large bowl and pour the olive oil, salt, and pepper  & rosemary leaves over them. Mix everything well, ensuring that all the veggies are coated with oil.

Step 3: Now, place the vegetables in a single layer in the air fryer basket and air fry for 7-10 minutes until soft and golden. Remember to shake the basket halfway through cooking.

💡 Tips & Tricks

• I like to cut the carrots into small batons (slightly smaller than finger size) as this means that they will cook in around 30-35 mins which is the same amount of time needed to roast the green beans. If you leave the carrots quite big, they may still be hard in the middle. If you prefer your carrots larger or are cooking whole carrots,then you can par-boil them for 5 minutes before roasting to start the cooking process. You can leave the peel on too, just give them a good scrub!
• Remember to arrange the vegetables in a single layer on the baking sheet or air fryer basket. This helps them to cook evenly and roast up nicely without turning mushy. If you don’t have enough space to do this, you may need to use two trays or cook in separate batches.
• Ensure that all of the vegetables are fully coated in the olive oil. Once you have poured this over the vegetables, mix with a spoon or even better your hands to really make sure they are all covered!
• If using the air fryer method, please note that this recipe has been tested using my Instant Pot Vortex Plus Clear Cook air fryer and the temperatures and timings are specifically tailored for this model. Please be aware that various air fryer brands may cook differently, so I would advise you to regularly check the food's cooking progress to ensure the best results.