Simple Oven Roasted Green Beans and Carrots
This Simple Oven Roasted Green Beans and Carrots recipe is the easiest side dish! Fresh green beans and carrots get tossed with olive oil, garlic powder, and onion powder, then roasted at high heat until tender with lightly charred edges. Perfect for busy weeknights or holiday dinners—pairs with any protein!
Servings: 4 servings
Calories: 133kcal
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!
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.
Nutrition
Calories: 133kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 639mg | Potassium: 492mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12811IU | Vitamin C: 18mg | Calcium: 70mg | Iron: 1mg