Roasted Green Beans and Carrots bring a delicious twist to what might be a standard vegetable side dish. After multiple tests, adjusting roasting times and flavor balances, I found that the combination of honey and lemon zest brings out the best in these veggies. Each batch was met with delightful aromas, and I couldn’t resist sneaking bites raw during prep! If you love simple yet flavorful sides, I recommend trying this alongside my Maple Balsamic Brussels Sprouts.
About Roasted Green Beans and Carrots
This side dish is not just visually appealing; it captures the essence of fresh flavors. Testing it with family dinners revealed that everyone eagerly dove into the vibrant colors and delectable aromas. It’s affordable, seasonally versatile, and perfect for a cozy weeknight meal or festive gatherings.
- Quick to prepare: Ready in just 30 minutes, great for busy nights.
- Budget-friendly: Using simple ingredients that are often on hand.
- A family favorite: Appeals to both kids and adults with its sweet-savory balance.
- Honey: Not only sweetens but also helps achieve a lovely caramelization.
Key Ingredients & Their Roles
- Green Beans: They add a crisp texture; opt for fresh for the best bite.
- Carrots: Provide natural sweetness; rainbow carrots can add visual flair.
- Olive Oil: Vital for roasting; feel free to substitute with avocado oil for a high smoke point.
- Honey: Enhances sweetness; maple syrup works if vegan.
How to Make Roasted Green Beans and Carrots
- Preheat your oven to 200°C | 400°F to ensure an even roasting environment.
- Quarter the carrots lengthwise, aiming for uniform sizes; this allows for even cooking alongside the green beans.
- Place the carrots and green beans into a baking tray. Drizzle with olive oil, dried rosemary, thyme, garlic powder, salt, and pepper; mix well until everything is coated.
- Spread evenly on the baking dish and roast in the oven for 25 minutes, allowing them to become tender and slightly caramelized.
Pro Tips & Troubleshooting
- While mixing with oil, I discovered that using your hands ensures every piece gets coated, optimizing flavor.
- A common mistake is overcrowding the tray. This can lead to steaming instead of roasting, so keep pieces spread out for the best texture.
- If you’re feeling adventurous, toss in sliced bell peppers or even a splash of balsamic vinegar for added depth of flavor.
- This recipe scales easily; simply double the ingredients for larger gatherings without altering cooking times significantly.
Storage & Make-Ahead Guide
Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months in an airtight container. Reheat in the oven at 180°C | 350°F for about 10 minutes to restore crispness. I found that these veggies stay flavorful even after being stored, making them a reliable make-ahead option.
Serving Suggestions
These Roasted Green Beans and Carrots pair beautifully with grilled chicken or fish. For a heartier meal, serve alongside Creamy Italian Meatball Soup or a light quinoa salad.
Frequently Asked Questions
- Can I use frozen green beans? Yes, but adjust the roasting time as they require less time to cook.
- What can I substitute for honey? Maple syrup is a great vegan option.
- How do I know when they’re done? The vegetables should be tender and lightly caramelized on the edges.
- Can this be made ahead? Absolutely! It’s a great side that can be prepped the day before.
- What if I don’t have rosemary? Thyme works well on its own or in combination with oregano.
Final Thoughts
I love serving Roasted Green Beans and Carrots as a fresh, bright side that elevates any meal. It’s become a staple in my kitchen, and I’m excited for you to try it out. Please share your results and any personal touches you add!
More Recipes You’ll Love
- Maple Roasted Carrots – a perfect side dish that enhances the sweetness of roasted vegetables.
- Baked Japanese Sweet Potatoes with Miso Tahini Butter – a delicious dish incorporating similar root vegetables with complementary flavors.
- Maple Balsamic Brussels Sprouts – a seasonal favorite that pairs well with roasted green beans for a vibrant fall meal.
Roasted Green Beans and Carrots
Ingredients
- 300 g whole carrots 3-4 large carrots
- 300 g green beans
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 1 tbsp honey
- 1/2 lemon juice and zest
- 15 g Pecorino cheese
Instructions
- Preheat your oven to 200C | 400F.
- Quarter your carrots lengthways and chop them in half so they’re an even length to your green beans. If needed, trim the ends off your green beans.
- Add the carrots and green beans to a baking tray/roasting pan and drizzle over the olive oil, rosemary, thyme, garlic powder, and salt and pepper.
- Use a spoon or clean hands to mix the seasonings and oil with the carrots and green beans to ensure they’re all evenly coated. Spread the vegetables evenly on the baking dish, then place in the oven to roast for 25 minutes.
- Remove the baking tray from the oven and drizzle the honey over your vegetables.
- Return the honey-glazed green beans and carrots to the oven for a further 5 minutes so the honey can begin to caramelize the vegetables and turn into a sticky sauce.
- Remove your vegetables from the oven and dish them up on your serving platter.
- Add your toppings – squeeze over the lemon juice, and top with the lemon zest and cheese.
- Serve hot and enjoy!