These Simple Oven Roasted Green Beans and Carrots are the kind of side dish that makes you actually want to eat your vegetables-simple, flavorful, and hearty! Fresh green beans and carrots get tossed with olive oil, garlic powder, and onion powder, then roasted until tender with lightly charred edges. They pair with almost everything-from weeknight rotisserie chicken to your holiday prime rib. Minimal prep, one pan, and the oven does all the work. The kind of reliable side dish everyone needs in their back pocket. 😉
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Your New Go-To Easy Veggie Side Dish: Roasted Green Beans and Carrots 🥕
If there's one side dish that deserves a permanent spot in your dinner rotation, it's this one. Roasted vegetables are endlessly versatile, but this combo of green beans and carrots is particularly great. Budget-friendly, available year-round, and the colors look beautiful together on the plate.
They go with almost any protein, from French onion pot roast for Sunday supper, smothered turkey wings at Thanksgiving, cast iron ribeye steaks for date night, or just baked salmon on a busy Tuesday.
There's virtually no technique involved. Toss everything on a sheet pan with oil and a simple savory seasoning blend of onion and garlic powder, spread them out in a single layer, and let the oven work its magic.
The high heat brings out the natural sweetness in the carrots while giving the green beans that perfect texture-tender, with just the right amount of char and crunch. Easy, dependable, and delicious every time!
🥕Ingredients for Roasted Green Beans and Carrots
You probably already have everything you need in your kitchen! This recipe relies on simple pantry staples to create the best roasted vegetables.
How to Roast Carrots and Green Beans ✨
This is about as simple as it gets-a little prep, one pan, and the oven does all the work!
Step 1 - Prep: Preheat the oven to 400°F and line a large sheet pan with parchment paper. Trim the stem ends off the green beans and slice the carrots on a diagonal into rounds, about ½-inch thick, so everything cooks evenly.
- Step 2: Add the green beans and carrots to your prepared sheet pan.
- Step 3: In a small bowl, mix together the garlic powder, onion powder, salt, and pepper. Drizzle the oil over the vegetables, then sprinkle the seasoning mixture over the top. Toss everything together until the veggies are evenly coated.
- Step 4: Roast for 30 minutes, tossing once halfway through, until the green beans are tender with some lightly charred spots and the carrots are tender.
💡Pro tip: Spread the veggies out as close to a single layer as possible. If the veggies are piled on top of each other, they'll steam instead of roast, and you won't get those nice, lightly charred edges. If your pan looks crowded, use two pans-it's worth it!
🥕 For softer carrots: Some people prefer their carrots more tender. If that's you, roast the carrots alone for 10 minutes first, then add the green beans and continue roasting together for 25-30 minutes.
Remove from the oven and taste for seasoning-add more salt and pepper if needed. Transfer to a serving dish and enjoy warm!
What to Serve with Oven Roasted Green Beans and Carrots
These go with just about any protein you can think of! They pair perfectly with our oven braised chuck roast and pan gravy and mashed potatoes for Sunday supper.
Serve them alongside our slow cooker prime rib for the holidays, next to a bavette steak for date night. They're equally delicious with roast chicken, baked salmon, pork chops, or as a veggie side to these creamy braised pork steaks with apples.
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📖 Recipe
Simple Oven Roasted Green Beans and Carrots
Ingredients
- 1 pound green beans stem ends trimmed
- 4-5 large carrots about 1 pound, sliced on the diagonal into ½-inch rounds
- 2 tablespoons oil any oil of choice
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Prep. Preheat oven to 400°F. Line a large sheet pan with parchment paper. Trim green beans and slice carrots on the diagonal into ½-inch rounds.
- Season. Add green beans and carrots to the pan. In a small bowl, mix garlic powder, onion powder, salt, and pepper. Drizzle vegetables with oil, sprinkle with seasoning mixture, and toss to coat evenly.1 pound green beans, 4-5 large carrots, 2 tablespoons oil, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Roast. Spread vegetables in a single layer (use two pans if needed). Roast for 30 minutes, tossing halfway through, until green beans are tender with lightly charred spots and carrots are tender.
- Serve. Taste and adjust seasoning. Transfer to a serving dish and enjoy warm!
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Notes
- Don't overcrowd! Spread veggies in a single layer for the best roasting. Use two sheet pans if your pan looks too full.
- For softer carrots: Roast the carrots alone for 10 minutes first, then add the green beans and continue roasting together for 25-30 minutes.
- Salt. This recipe uses Diamond Crystal kosher salt. If using Morton's or table salt, reduce by half.
- Variations: Add a squeeze of fresh lemon juice before serving, or toss with a pinch of red pepper flakes for heat. Top with toasted sliced almonds or parmesan cheese for extra flavor.
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a 400°F oven for 8-10 minutes or in a skillet over medium heat until warmed through.
- Freezing: We don't recommend freezing this recipe as the vegetables will lose their texture when thawed.
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