Looking for an easy roasted vegetable side dish? Well, I recommend this Roasted Green Beans and Carrots. A perfectly roasted carrot and green bean, topped with honey, butter, garlic, and parmesan.
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Roasted Green Beans and Carrots Recipe
I am sick of eating steamed vegetables; guess what? I will no longer have to eat them after trying this dish. Believe me, this dish is absolutely delicious!
Cheesy, buttery, tangy and mildly sweet are just among the mix of flavorful tastes you can have with this dish once you have perfected the recipe.
The texture of this dish is a combination of delicate, creamy, and even a minimal crunch here and there, thanks to the green beans and carrots.
I seasoned this dish with just salt and pepper, finished it with butter and garlic, added lemon juice, and topped it with parmesan cheese.
I LOVE the mixture of butter and garlic combined with lemon juice; it makes this recipe even more appetizing.
It is a simple sheet pan roasted vegetable recipe that pairs well with almost any main dish and is perfect for weeknights, lunch, dinner, holidays or special gatherings.
Why We Love This Recipe
- This dish is made with a few simple ingredients: a budget-friendly side dish.
- This recipe is one of the easiest vegetarian side dishes you can ever make at home.
- The veggie-filled recipe is good for kids and adults alike. This dish is one of the hack recipes you can prepare at home to make your kids love veggies.
- The recipe is versatile; you can add to it any vegetables you like, such as red onions, potatoes or zucchini.
- A convenient way to use up your stocked green beans or carrots.
- A quick and easy dish to add to your daily or weeknight meal idea!
For more roasted vegetable recipes, check Roasted Vegetable Pizza.
Ingredients
Note: See the recipe card for full information on ingredients and quantities.
Green Beans. I like to use fresh green beans, and I recommend choosing the best quality green beans for this recipe to provide a delicious taste once roasted.
Carrots. I love carrots; they are sweet, earthy, and almost crunchy; also, they will blend well with the green beans in this recipe.
Olive Oil. I used olive oil because it is what I had on hand.
Salt & Pepper. To taste.
Honey. I like to add honey as it gives a more interesting note of flavor between sweet and woody to my roasted veggies.
Butter. Butter will be used to caramelize the garlic for this recipe, also giving the dish a delicate taste.
Garlic. It serves as an aromatic for this dish.
Lemon Juice. It gives this dish a clean aftertaste. Most of all, it imparts that zingy and almost tangy flavor that mixes well with the other ingredients. Plus, lemon juice tenderizes the green beans and carrots as well so that they will roast nicely and be yummy in the oven.
Parmesan Cheese. I like to use parmesan cheese to top this recipe off! The melty texture of this cheese makes the whole dish even more mouthwatering.
Variations & Substitutions
- Spice up this recipe by adding a pinch or so of chili powder!
- Top your dish with some nuts or seeds to add a bit of crunch. I think flaked almonds, walnuts, pumpkin seeds, sesame seeds or sunflower seeds.
- Keep this recipe even simpler by using brown sugar instead of honey.
- Are you fond of green veggies? Then don't hesitate to add broccoli or cauliflower to the mix! More crunch, greener, more nutrients!
- You may use frozen green beans; however, you have to thaw completely and pat dry with a paper towel.
- Use baby carrots if you prefer.
- Add some fresh herbs or spices to this dish, such as thyme, rosemary, paprika, oregano, cayenne pepper or turmeric.
How To Make Roasted Green Beans and Carrots (step-by-step)
Before starting, preheat the oven to 220 C/ 428 F Line a large baking sheet with parchment paper.
One: Wash green beans and carrots and pat them dry. Trim the green beans and peel the carrots and cut into 2-inch sticks.
Two: In a bowl, mix together carrot, olive oil, green beans, honey, salt, and pepper until combined.
Three: Spread the mixture into a single layer on the roasting sheet. Roast in the oven for 30-35 minutes.
Four: In a pan, melt the butter on low heat, add in garlic cook for 5-10 until the butter is brown and the garlic is golden brown.
Five: Now, remove from the heat and stir in the lemon juice.
Six: Pour the mixture on top of the carrots and green beans and sprinkle parmesan cheese on top and serve.
Top Tips!
- Wash and clean the green beans and carrots thoroughly, and then pat them dry with a kitchen towel to give them the best texture once roasted.
- While in the oven, stir halfway through the cooking time so that you will be sure that the whole dish is cooked through.
- Make sure that the green beans are trimmed and halved while the carrots are cut into 2-inch sticks.
Serving Suggestions
I like to serve this Honey Roasted Green Beans and Carrots with my favorite chicken recipe, which is either Crème Fraiche Chicken or Lemon Buttered Chicken.
You may also serve it with Cheesy Mexican Spaghetti or Creamy Paprika Chicken Pasta! Or you can opt for eating this dish as a standalone meal.
Storage
Store: Keep in an airtight container for three days if the fridge.
Freeze: You may lengthen the shelf life of this dish by freezing it for up to three months.
Reheat: Thaw in the fridge overnight, and reheat in the microwave until piping hot.
Recipe FAQs
The skin of the carrots may still have some dirt on them despite already being washed, so I recommend you just peel the skin off before roasting the carrots.
Yes, you still have to cut baby carrots up so that they can cook in the oven at the same time as the green beans.
You do not have to do so; however, I like to do so because cutting these ends from green beans before roasting makes eating easier and looks nicer in the dish.
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Recipe Card
Roasted Green Beans And Carrots
Ingredients
Instructions
- Preheat the oven to 220C / 428F and line a large baking sheet with parchment paper.
- Wash green beans and carrots and pat them dry. Trim the green beans and peel the carrots and cut into 2-inch sticks.350 g green beans, 100 g carrots
- In a bowl, mix together carrot, olive oil, green beans, honey, salt, and pepper until combined.1 tablespoon olive oil, ½ teaspoon salt, 1 tablespoon honey, ¼ teaspoon pepper
- Spread the mixture into a single layer on the baking sheet. Roast in the oven for 30-35 minutes.
- In a saucepan, melt the butter on low heat, add in garlic cook for 5-10 until the butter is brown and the garlic is golden brown.2 tablespoon butter, 3 cloves garlic
- Now, remove from the heat and stir in the lemon juice.1 tablespoon lemon juice
- Pour the mixture on top of the carrots and green beans and sprinkle parmesan cheese on top and serve.1 tablespoon fresh parmesan
Notes
- Wash and clean the green beans and carrots thoroughly, and then pat them dry with a kitchen towel to give them the best texture once roasted.
- While in the oven, stir halfway through the cooking time so that you will be sure that the whole dish is cooked through.
- Make sure that the green beans are trimmed while the carrots are cut into 2-inch sticks.
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