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Roasted Green Beans and Carrots

A serving platter with roasted green beans and carrots, garnished with a lemon wedge.

What we love about roasted green beans and carrots

Tossed with olive oil, lemon juice, and seasoned with garlic and thyme these roasted green beans and carrots are a healthy and savory side that pairs well with any meal.

Roasting carrots and green beans is my favorite way to prepare them. This recipe is so simple and only uses one pan. The addition of lemon juice helps to balance the sweetness of the carrots and brightens the whole dish.

Two plates of pork chops with green beans and whole carrots.

Here’s what you will need to make them

Whole raw seasoned carrots on a parchment lined baking sheet.

How to make roasted carrots and green beans

Season the veggies. Toss carrots and green beans in olive oil and lemon juice and sprinkle salt, pepper, garlic and thyme. Stir until well coated. I do this right on the baking sheet I’m using to cut down on dishes.

Roast the carrots on the baking sheet by themselves for 10 minutes. Remove from oven and add green beans, making sure not to overcrowd the pan. Continue to roast the veggies for another 15-20 minutes or until carrots and green beans are tender and golden brown.

Garnish with fresh thyme sprigs and lemon slices.

A baking sheet of carrots and green beans seasoned to be roasted.

FAQs about making green beans and carrots roasted

Can you roast green beans and carrots together?

You can but the roasting time is different for both of the vegetables. You will want to roast your carrots for about 10 minutes prior to adding the green beans to the baking sheet. This should ensure they come out cooked perfect, at the same time!

Do you have to peel carrots before roasting?

There is no need to peel the carrots before roasting them. Make sure to scrub them clean if you don’t peel them though, you’ll want to remove all the dirt! Feel free to peel them if you prefer.

How do you not overcook green beans?

Adding the green beans to the baking sheet after cooking the carrots for ten minutes will ensure that the green beans are not over cooked. Green beans only need about 15 minutes of roasting at 425˚F while carrots need 25-30 minutes, longer if they are large carrots. If your carrots are over 1 inch thick, I would recommend slicing them in half to help them cook evenly.

Overhead shot of two plates of pork chops, green beans and carrots with the serving tray of carrots and green beans next to it.

More savory sides you will love

A serving platter of roasted green beans and carrots, garnished with lemon slices.
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Roasted Green Beans and Carrots

Tossed with olive oil, lemon juice, and seasoned with garlic and thyme these roasted green beans and carrots are a healthy and savory side that pairs well with any meal. 

  • Author: Theresa
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Roasting
  • Cuisine: American

Ingredients

Scale
  • 810 small fresh carrots, whole
  • 1 pound fresh green beans, whole
  • 2 tablespoon olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 teaspoon coarse salt
  • ½ teaspoon black pepper
  • fresh thyme sprigs, optional (garnish)
  • lemon slices, optional (garnish)

Instructions

  1. Preheat oven to 425˚F.
  2. Toss carrots and green beans in olive oil and lemon juice.
  3. Sprinkle remaining ingredients and toss to coat well.
  4. Roast carrots on baking sheet for 10 minutes.
  5. Remove from oven and add green beans.
  6. Return to oven to roast for another 15-20 minutes.
  7. Garnish with fresh thyme sprigs and lemon slices.

Nutrition

  • Serving Size:
  • Calories: 153
  • Sugar: 12.6 g
  • Sodium: 539.5 mg
  • Fat: 5.4 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 26.1 g
  • Fiber: 8.1 g
  • Protein: 3.4 g
  • Cholesterol: 0 mg

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