Easy Roasted Carrots & Green Beans

roasted carrots and green beans on a black plate witha rosemary and carrot garnish.

5 from 2 votes

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!

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: American, British

Diet: Gluten Free

Servings: -3 as a side dish

Calories: 208kcal

Author: Lauren Woodger

Equipment

Ingredients

3 medium carrots approx 330g
100 g (3.5 oz) 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

Metric - Us Customary

Instructions

Prepare The Veg

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.

To Cook In The Oven

Pre-heat the oven to 180˚ Fan, 200˚C, 390F.
Place all the veggies on a baking sheet, then pick the leaves from the rosemary, discard the twigs and sprinkle the leaves 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 halfway through cooking with a spatula.

To Cook In The Air Fryer

Preheat the air fryer to 200˚C / 400˚F.
Prepare the veggies as above.
Place the chopped vegetables in a large bowl, pour over the olive oil, rosemary leaves salt and pepper.
Give everything a really good mix until all of the veggies have been coated in the olive oil.
Place them in a single layer in the air fryer basket.
Air fry for 7-10 minutes or until the carrots & beans have started to soften and brown slightly, remembering to give the basket a shake halfway through cooking.

Notes

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.

Nutrition