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Crispy Roasted Carrots and Green Beans

A colorful and easy side dish of roasted carrots and green beans that caramelize beautifully and pair well with a variety of main dishes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound carrots, peeled and cut into equal-sized sticks (about 1/2-inch thick)
  • 1 pound green beans, trimmed
Seasoning and Oil
  • 3 tablespoons olive oil (substitute avocado oil for a higher smoke point)
  • 1 teaspoon salt (reduce for lower sodium version)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
Optional Finishing Ingredients
  • 1 tablespoon balsamic vinegar (optional, for finishing)
  • Grated Parmesan cheese (optional, for serving)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). A higher temperature creates those crisp, caramelized edges.
  2. In a large bowl, combine the carrot sticks and trimmed green beans.
  3. Drizzle with olive oil and sprinkle salt, black pepper, garlic powder, onion powder, and thyme over the vegetables.
  4. Toss thoroughly to ensure every piece is evenly coated.
  5. Spread the vegetables in a single layer on a large baking sheet, avoiding overcrowding.
Cooking
  1. Roast for 20–25 minutes, stirring once halfway through, until carrots are tender and edges are crisped.
  2. For extra char, switch to broil for the final 1–2 minutes — watch closely.
  3. If using, drizzle balsamic vinegar over the vegetables during the last 5 minutes of roasting.
  4. Remove from the oven and let rest for a minute, then sprinkle with grated Parmesan if desired and serve hot.

Notes

Store cooled leftovers in an airtight container for up to 3–4 days. Reheat on a baking sheet at 400°F (200°C) for 8–10 minutes to restore crispness.