Green Beans and Carrots
Hola! If there’s one thing I’ve learned from blending my Florida roots with the rich food traditions of Mexico, it’s that vegetables don’t have to be boring. This roasted green beans and carrots recipe proves just that, turning simple everyday veggies into a colorful, caramelized, and flavorful side dish. It’s one of those healthier sides that tastes indulgent, perfect for a family dinner or a festive table spread. Whether you’re planning Thanksgiving veggies recipes, a vegetable for potluck, or just want healthy yummy side dishes that actually excite everyone at the table, this dish checks all the boxes.
Quick Recipe Overview
| Prep Time | 5 minutes |
| Cook Time | 27 minutes |
| Total Time | 32 minutes |
| Servings | 3 |
| Difficulty | Easy |
| Cuisine | British |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Naturally sweet and savory: Roasting brings out the natural sweetness of carrots while the honey glaze adds just the right touch of caramelized flavor.
- Perfect for any occasion: From weeknight dinners to holiday feasts, this dish fits right in and adds color to your plate.
- Healthy yet satisfying: With fiber-packed beans and carrots, this side dish is light but still feels hearty and comforting.
- Family-friendly favorite: Even picky eaters tend to enjoy these slightly sweet, tender-crisp veggies.
- Simple ingredients, big flavor: With just a handful of pantry staples, you can create a side that tastes gourmet without extra effort.
Roasted Green Beans and Carrots
- Total Time: 32 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
Easy roasted green beans and carrots recipe, a healthy and colorful side dish perfect for family dinners, holidays, or potlucks.
Ingredients
- 300 g green beans
- 300 g carrots
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons honey
- 2 tablespoons oil
Instructions
1. Wash the beans and cut off the stalk ends.
2. Peel the carrots and slice into long batons, roughly the length and width of the beans.
3. Line a roasting dish with baking parchment and arrange the carrots in a single layer.
4. Drizzle over the oil and seasoning then turn them to make sure they are evenly coated.
5. Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and roast for 15 minutes.
6. Remove the carrots from the oven and add the green beans and honey. Stir to coat the carrots and beans.
7. Return to the oven for about 15 minutes until tender.
8. Transfer to a dish and serve.
Notes
Cut veggies evenly so they roast at the same speed.
Do not overcrowd the tray or they will steam.
Flip halfway for extra caramelization.
Try maple syrup instead of honey for variation.
- Prep Time: 5 minutes
- Cook Time: 27 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 plate
- Calories: 198
- Sugar: 19 g
- Sodium: 463 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
Ingredients
- 300 g green beans
- 300 g carrots
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons honey
- 2 tablespoons oil
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Green beans | Trim just the ends, leaving some length for a rustic look. Fresh beans work best, but frozen can be used if thawed. |
| Carrots | Cut into batons roughly the size of the beans so they cook evenly. Choose firm, bright carrots for best results. |
| Salt & Pepper | Keep it simple or swap in garlic salt or cracked black pepper for more punch. |
| Honey | Adds caramelization and sweetness. Maple syrup works as a great alternative. |
| Oil | Olive oil gives depth of flavor, while avocado oil handles high heat well. |
Step-by-Step Instructions
- Prep the veggies: Wash the green beans and cut off the stalk ends. Peel carrots and slice into batons similar in size to the beans.
- Arrange the carrots: Line a baking tray with parchment, foil, or a silicone mat. Place the carrots in a single layer so they roast evenly.
- Season and coat: Drizzle the carrots with oil, sprinkle salt and pepper, then toss with a spatula until fully coated.
- Start roasting: Preheat the oven to 200 C (400 F / 180 FAN / Gas 6) and roast carrots for 15 minutes.
- Add green beans and honey: Remove tray, add green beans, drizzle honey over both veggies, and stir so everything is coated in the glaze.
- Finish roasting: Return tray to oven for another 15 minutes until veggies are tender, golden, and slightly caramelized.
- Serve and enjoy: Transfer roasted beans and carrots to a serving dish and enjoy hot as a colorful side.
Helpful Tips
- Cut the veggies evenly so they cook at the same speed.
- Don’t overcrowd the tray, or the veggies will steam instead of roast.
- Flip the veggies halfway through for extra caramelization.
- Use parchment for easy cleanup and to prevent sticking.
Expert Tips for the Best Results
- Roast at a high temperature to get caramelized edges without overcooking.
- Add honey in the second half to prevent burning and keep the glaze shiny.
- Taste and adjust seasoning just before serving for the best flavor balance.
- For extra crunch, sprinkle with toasted almonds or sesame seeds before serving.
Recipe Variations
- Garlic herb version: Add minced garlic and fresh thyme before roasting for an aromatic twist.
- Spicy kick: Mix in chili flakes or cayenne pepper with the seasoning for heat.
- Balsamic glaze: Drizzle balsamic vinegar in place of honey for tangy-sweet flavor.
- Parmesan topping: Sprinkle grated Parmesan over the veggies after roasting for a cheesy finish.
Make Ahead & Freezer Tips
You can prep the carrots and beans a day in advance and keep them refrigerated until ready to roast. Leftovers store well in the fridge for up to 3 days in an airtight container. If freezing, blanch veggies first, then freeze. Roast directly from frozen with extra cooking time.
Serving Suggestions
Serve these roasted green beans and carrots as a vibrant side to roasted chicken, turkey, or fish. Plate them on a rustic platter for holidays, or toss them into a grain bowl for a quick weekday lunch.
Pairing Ideas
These veggies pair beautifully with roasted meats, creamy mashed potatoes, or a crisp garden salad. For drinks, try pairing with a light white wine like Sauvignon Blanc or a sparkling water with citrus.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore texture, or in the microwave for 1–2 minutes if you’re short on time.
Frequently Asked Questions (FAQs)
Can I use frozen green beans? Yes, just thaw and pat them dry before roasting to avoid excess moisture.
What oil works best for roasting? Olive oil is a classic, but avocado oil works well for higher heat.
Can I make this without honey? Absolutely, substitute maple syrup or balsamic glaze for a natural sweetness.
How do I keep veggies from getting soggy? Spread them out in a single layer so they roast instead of steam.
Can I double the recipe for a crowd? Yes, but use two trays to avoid overcrowding. Switch tray positions halfway through for even roasting.
Is this recipe good for meal prep? Definitely. Roast a big batch and enjoy throughout the week with grains or proteins.
Can I add other veggies? Sure, try adding bell peppers, zucchini, or onions for more variety.
You may also like my Roasted Vegetables with Garlic and Herbs
Nutrition Info
| Serving Size | 1 plate |
|---|---|
| Calories | 198 |
| Protein | 3 g |
| Carbohydrates | 28 g |
| Fat | 10 g |
| Fiber | 6 g |
| Sugar | 19 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
Roasted green beans and carrots are the perfect way to make simple vegetables shine with just a little effort. Try this recipe for your next holiday dinner or potluck, and watch how quickly it becomes a favorite healthy side dish that everyone asks for again.
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