These Easy Roasted Carrots & Green Beans make the perfect side dish to a family weeknight dinner or a special holiday meal. Super simple to make and on the table in just over 30 minutes!
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Roasting is my favourite way to cook veggies. It brings the flavour to a whole new level!
With these easy roasted carrots and green beans, the veggies take on a caramelised, sweetened taste and 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.
This dish is cooked all on one baking tray, so you just need to chop, throw it all on the tray with the oil and seasonings and let the oven do the work!
Ready in around 35 minutes, it’s a perfect side dish for a weeknight family meal like this minced lamb and sweet potato hotpot or holds its own as a perfect accompaniment to a special roast dinner for Thanksgiving or Christmas alongside my braised red cabbage with red wine, carrot & swede mash, Pan Fried Brussel Sprouts With Bacon & Garlic or gluten free cauliflower cheese.
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🥘 Ingredients
- 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 French beans work just as well.
- Fresh Rosemary - Try and use fresh if you have it, however you can use dried if you prefer. Just remember to use half the amount, as dried herbs have a stronger flavour.
- Garlic - Works beautifully with the veggies and rosemary.
- Red Onion - This helps to bring out the sweetness in the dish.
- Olive Oil
- Salt and Pepper - Season to your preference, If cooking for young children you may wish to omit the salt and add this after when serving.
Scroll to the recipe card at the bottom of the page for quantities.
✋ Be sure to double check all packaging for allergens. ✋
✏️ How To Make Roasted Carrots & Green Beans
Start by preparing the veggies. Chop the carrots into small batons. I like to make them about finger size. This way they will cook in the same time as the green beans.
Trim your green beans at the ends, finely slice the red onion and crush the garlic with a garlic press or finely chop.
Place all the veggies on a baking sheet, then pick the leaves from the rosemary, discarding the twigs and sprinkle over the vegetables.
Pour over the olive oil and give everything a really good mix until all of the veggies have been coated in the olive oil.
Arrange the vegetables in a single layer on a large baking tray.
If you are adding the salt and pepper now, sprinkle this over the top of the vegetables and bake in a hot oven until the veggies soften and start to brown at the edges, remembering to turn them over half way through with a spatula.
💡 Tips & Tricks
- I like to cut the carrots into small batons (around 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 a cooking whole carrots, then you can par-boil them for 5 minutes before roasting to start the cooking process.
- Remember to arrange the vegetables in a single layer on the baking tray. 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.
- 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 coated!
⚡ Variations
- Mix Up The Veg! - This recipe will work with most vegetables. Why not add some cauliflower which is delicious when roasted. Broccoli works really well too as does butternut squash.
- Spice It Up! - If you fancy something a little spicer, swap the garlic and rosemary for a teaspoon each of paprika and cumin. You can also sprinkle some chilli flakes over 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.
🔪 Equipment Used
🥡 How To Store
These roasted carrots and green beans taste best when eaten straight from the oven, however you can safely store them once cooled in an airtight container in the fridge for around 3 days.
To re-heat, pop them on a baking tray in the oven at 180˚C (fan) for around 10 minutes until hot through. They can also be re-heated in the microwave, but be aware they will lose any crunch and the texture may be a bit softer and a little soggy.
💬 Recipe FAQ's
As long as you give the carrots a good scrub with a scourer, there isn’t any need to peel them. Most of the vitamin C and B3 is found on the skin, so leave it on for more goodness!
Yes, I prefer the taste of fresh green beans, but you can absolutely use frozen, just get them out of the freezer a little while before hand to ensure they are fully defrosted before roasting.
You can prepare this dish right up to the point you are going to put it in the oven and store in the fridge overnight. The flavours will infuse more into the veggies. Just lay out flat on a baking tray when ready to roast.
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Easy Roasted Carrots & Green Beans
Equipment
Ingredients
- 3 medium carrots approx 330g
- 100 g green beans trimmed
- 2 sprigs fresh rosemary leaves, discard twig
- 3 cloves garlic crushed or finely chopped
- 1 small red onion finely sliced
- 2 tablespoon olive oil
- ¼ teaspoon salt omit if cooking for small children
- ¼ teaspoon black pepper
Instructions
- Pre-heat the oven to 180˚ Fan, 200˚C, 390F.
- Chop the carrots into small batons.
- Trim the green beans at the ends, finely slice the red onion and crush the garlic with a garlic press or finely chop.
- Place all the veggies on a baking sheet, then pick the leaves from the rosemary, discarding the twigs and sprinkle over the vegetables.
- Pour over the olive oil and give everything a really good mix until all of the veggies have been coated in the olive oil.
- Arrange the vegetables in a single layer on a large baking tray.
- If you are adding the salt and pepper now, sprinkle this over the top of the vegetables and bake in the oven until the veggies soften and start to brown at the edges, around 30-35 minutes remembering to turn them over half way through with a spatula.
Notes
- I like to cut the carrots into small batons (around 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 a cooking whole carrots, then you can par-boil them for 5 minutes before roasting to start the cooking process.
- Remember to arrange the vegetables in a single layer on the baking tray. 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.
- 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 coated!
Let me know what you think of this recipe!