Description
Roasted Carrots and Green Beans are a simple, yet delicious side dish that’s perfect for any occasion. The combination of tender, caramelized carrots and crisp-tender green beans is a true flavor explosion.
Ingredients
Scale
- 12 ounce green beans, trimmed
- 12 ounce carrots, peeled and cut into 3-inch sticks
- 2 tablespoon olive oil
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Wash and thoroughly dry the green beans and carrots. Trim the green beans if needed, and peel and cut the carrots into 3-inch sticks.
- In a large bowl, toss the prepared vegetables with olive oil, tarragon, thyme, garlic powder, and a pinch of red pepper flakes if desired. Season with salt and black pepper to taste.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables for 20-25 minutes, stirring once halfway through, until they are tender and starting to brown in spots.
Notes
Optional: Squeeze fresh lemon juice over the roasted vegetables just before serving. Garnish with chopped fresh parsley or other herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg