Crispy Roasted Carrots and Green Beans
This quick and easy recipe transforms ordinary carrots and green beans into a delicious, caramelized side dish that's perfect for weeknights or potlucks.
Ingredients
Vegetables
- 1 pound carrots, peeled and cut into equal-sized sticks (about 1/2-inch thick) Tip: thicker pieces take longer; slice uniformly for even cooking.
- 1 pound green beans, trimmed
Seasoning
- 3 tablespoons olive oil Can be substituted with avocado oil for a higher smoke point.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
Finishing Touches
- 1 tablespoon balsamic vinegar Optional, for finishing.
- to taste grated Parmesan cheese Optional, for serving.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Position a rack in the center.
- Put the carrot sticks and trimmed green beans into a large bowl.
- Drizzle with the olive oil. Add salt, pepper, garlic powder, onion powder, and thyme.
- Toss everything thoroughly so each piece is evenly coated.
Roasting
- Spread the vegetables in a single layer on a large rimmed baking sheet. Avoid overcrowding.
- Roast for 20–25 minutes, stirring once halfway through so both sides brown.
- During the last 5 minutes, drizzle the balsamic vinegar over the vegetables if using. Return to roast.
- Remove from the oven, let rest for a minute, sprinkle with grated Parmesan if you like, then serve.
Notes
To keep it dairy-free, skip the Parmesan or use nutritional yeast. Refrigerate leftovers in an airtight container within 2 hours. They keep well for 3–4 days.