Crispy Roasted Carrots and Green Beans
I make this simple tray of crispy roasted carrots and green beans all the time when I want an easy, colorful side that disappears fast. Sweet carrots caramelize at high heat while green beans blister and stay tender-crisp — together they’re a weeknight staple that also shines on holiday plates. If you need a quick vegetable to round out a hearty main, this is it (it even pairs nicely with slow-simmered dinners like beef and broccoli cooked low and slow).
Why you’ll love this dish
Roasting concentrates the natural sugars in carrots and gives green beans a pleasant char without softening them to mush. This recipe is fast, budget-friendly, and relies on pantry spices rather than fancy ingredients — so it’s perfect for busy nights, potlucks, or when you want a healthy side that feels a little elevated.
“Crispy on the edges, sweet in the center — the family fought over the last bites.” — a dinner-tested review
How this recipe comes together
Before you start: preheat the oven to 425°F (220°C). Cutting the carrots into uniform sticks and trimming the beans ensures even cooking. Toss everything with olive oil and seasonings, spread in a single layer on a large baking sheet, then roast until the edges brown and the centers are tender. Stir once halfway through for even color. Finish with a splash of balsamic or a shower of grated Parmesan if you want extra brightness or richness.
What you’ll need
- 1 pound carrots, peeled and cut into equal-sized sticks (about 1/2-inch thick)
- 1 pound green beans, trimmed
- 3 tablespoons olive oil (substitute 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
- 1 tablespoon balsamic vinegar (optional, for finishing)
- Grated Parmesan cheese (optional, for serving)
Notes: If your carrots are much thicker, halve them lengthwise so pieces roast at the same rate as the beans. For a lower-sodium version, reduce the salt and finish with flaky sea salt instead.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). A higher temperature creates those crisp, caramelized edges.
- In a large bowl, combine the carrot sticks and trimmed green beans.
- Drizzle with the olive oil. Sprinkle salt, black pepper, garlic powder, onion powder, and thyme over the vegetables.
- Toss thoroughly so every piece is evenly coated. Use your hands or two spoons to get into the nooks.
- Spread the vegetables in a single layer on a large baking sheet. Don’t overcrowd the pan — use two sheets if needed.
- Roast for 20–25 minutes, stirring once halfway through, until carrots are tender and edges are crisped. If you like extra char, switch to broil for the final 1–2 minutes — watch closely.
- If using, drizzle the balsamic vinegar over the vegetables during the last 5 minutes of roasting to reduce and glaze them slightly.
- Remove from the oven and let rest a minute. Sprinkle with grated Parmesan if desired and serve hot.
Best ways to enjoy it
These roasted vegetables are versatile. Serve them alongside roasted chicken, grilled steak, or spoon them over a grain bowl. They’re a natural match with rich mains — try them with lighter pastas or as a bright counterpoint to casseroles. For a casual serving, plate on a large platter and finish with lemon zest and a scattering of chopped parsley. If you want a heartier meal, toss the warm veggies into cooked pasta with a splash of pasta water and extra Parmesan.
Also works well with vegetarian mains like lasagna; for a creamy contrast, try pairing with a spinach-and-squash bake such as butternut squash and spinach lasagna.
Storage and reheating tips
Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days. Keep in a single layer if possible to avoid sogginess.
Reheat: To restore crisp edges, reheat on a baking sheet at 400°F (200°C) for 8–10 minutes, or until warmed through. Microwaving works but softens the texture.
Freezing: Roasted carrots and green beans don’t freeze well (texture becomes mealy). For long-term storage, blanch raw trimmed green beans and sliced carrots, cool, then freeze; roast from frozen after thawing and patting dry.
Pro chef tips
- Dry thoroughly: Water on the vegetables prevents browning. Pat them dry after washing.
- Uniform pieces = even cooking: Cut carrot sticks to match the thickness of the beans.
- Use high heat and room on the pan: Crowding steam-cooks instead of roast-cooking. Spread in a single layer.
- Parchment or a lightly oiled sheet: Prevents sticking and eases cleanup. Avoid aluminum foil if using balsamic (it can stick).
- Finish smart: A quick splash of balsamic near the end brightens flavor; Parmesan adds umami and salt. For a dairy-free finish, use toasted pine nuts or a squeeze of lemon.
Creative twists
- Spicy-sweet: Add 1/2 teaspoon smoked paprika and a pinch of cayenne to the seasoning. Finish with honey or maple syrup instead of balsamic.
- Mediterranean: Swap thyme for oregano and finish with crumbled feta and chopped Kalamata olives.
- Asian-inspired: Replace garlic/onion powders with 1 tablespoon soy sauce and 1 teaspoon sesame oil; finish with toasted sesame seeds.
- Herb-forward: Toss with fresh chopped rosemary and thyme before roasting for an aromatic holiday side.
- Vegan “Parmesan”: Pulse toasted cashews with nutritional yeast and a pinch of salt, then sprinkle on top after roasting.
Common questions
Q: Will carrots and green beans roast evenly in the same pan?
A: Yes — if the carrot sticks are cut to roughly the same thickness as the beans. Thicker carrots will take longer; halve them lengthwise so cooking times match.
Q: Can I roast these from frozen?
A: You can, but frozen vegetables release more moisture and won’t crisp as well. For best results, thaw and pat dry before roasting or roast from raw.
Q: How can I make them extra crispy?
A: Use high heat (425°F), avoid overcrowding, and finish under the broiler for 1–2 minutes. Reheating in a hot oven also regenerates crispness.
Q: Is this recipe gluten-free and vegan?
A: Yes — as written this recipe is gluten-free and vegan. Additions like Parmesan will make it vegetarian but not vegan.
Conclusion
If you enjoy simple roasted vegetables with big flavor, you’ll find plenty of similar inspiration in recipes like Roasted Green Beans and Carrots – By The Forkful and Roasted Green Beans and Carrots – Bites with Bri. These links offer variations and plating ideas that can help you adapt this dish to any menu.
Crispy Roasted Carrots and Green Beans
Ingredients
Method
- Preheat the oven to 425°F (220°C). A higher temperature creates those crisp, caramelized edges.
- In a large bowl, combine the carrot sticks and trimmed green beans.
- Drizzle with olive oil and sprinkle salt, black pepper, garlic powder, onion powder, and thyme over the vegetables.
- Toss thoroughly to ensure every piece is evenly coated.
- Spread the vegetables in a single layer on a large baking sheet, avoiding overcrowding.
- Roast for 20–25 minutes, stirring once halfway through, until carrots are tender and edges are crisped.
- For extra char, switch to broil for the final 1–2 minutes — watch closely.
- If using, drizzle balsamic vinegar over the vegetables during the last 5 minutes of roasting.
- Remove from the oven and let rest for a minute, then sprinkle with grated Parmesan if desired and serve hot.
