Name: Roasted Carrots and Green Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 lb carrots; 1 lb green beans; 3 tbsp olive oil; 2 tbsp red wine vinegar; 1/2 cup water; 2 tbsp honey; 1 tsp ginger; 1 tsp salt; 1/2 tsp red pepper flakes; 1/2 tsp fresh cracked pepper; 2 tbsp fresh parsley; fistful fresh thyme

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Are you looking for a healthy holiday, potluck or everyday healthy side dish for your next meal? These roasted green beans and carrots are flavorful and super easy to make.

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Green beans are one of my favorite vegetables. They are flavorful, versatile and pair along well with just about anything. When it comes to carrots, some of my favorite ways to enjoy them are with roasted chicken, in carrot soup or in carrot muffins.

What Makes This Roasted Green Beans and Carrots Recipe So Nutritious?

First off, carrots are packed with vitamin A and beta carotene which is great for eye sight. Vitamin A is also pivotal for keeping the immune system healthy and for radiant skin.

Green beans are not only tasty but they are a good source of vitamins and minerals. Some of which include vitamin K, folate and are actually another good source of vitamin A. It’s like you’re getting a double dose of vitamin A here.

Other beneficial ingredients in this recipe include raw honey and herbs like thyme and parsley which have their own set of health benefits.

What to Serve with Roasted Carrots and Green Beans

This side goes well with just about anything.

Try pairing it roasted chicken, pork chops, or salmon. If you’re serving this for brunch, try serving it alongside baked salmon balls, deviled eggs and orange rosemary sweet potatoes.

How to Store Leftovers

Store any leftovers in a airtight container in the refrigerator for up to 4 days.

Variations of Roasted Carrots and Green Beans to Try

Try swapping maple syrup for honey. This recipe would also be good with different herbs like lemon thyme or even chives.

Ingredients in Roasted Carrots and Green Beans

Carrots
green beans
butter
red wine vinegar
water
honey
ginger
sea salt
fresh thyme
red pepper flakes
fresh cracked pepper

Tools to Use

Aluminum sheet pan

vegetable peeler (for ginger, and if you prefer to peel your carrots)

Directions for Roasted Carrots and Green Beans

Start with clean carrots, stem side trimmed and rinsed and trimmed green beans.
Cut in half (across) and then lengthwise. Slice each carrot piece again lengthwise. For this dish I like to match the length of the carrots with the green beans
Put honey, water, 1/2 of salt, red pepper flakes, vinegar, thyme, in a pot and bring to a low simmer for 10 minute mixing together with a whisk.
Add butter and continue to whisk until melted and thoroughly distributed.
Put the vegetables on a sheet pan and drizzle with butter mixture.
Toss to coat.
Bake for 20 – 25 minutes depending on how well cooked you like them.
Once removed from oven, season with other half of salt and fresh cracked pepper
Top with fresh parsley.

Roasted Carrots and Green Beans

Dr. Lisa Leslie-Williams

A delicious and healthy side dish for roasted carrots and green beans that is packed with herbs and flavor.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dishes

Cuisine American

Servings

Calories 139 kcal

Equipment

USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17.5 x13.5 x1

Ingredients

1 lb carrots
1 lb green beans
3 tbsp butter
2 tbsp red wine vinegar
1/2 cup water
2 tbsp honey
1 tsp ginger (minced)
1 tsp salt (divided)
1/2 tsp red pepper flakes
1/2 tsp black pepper (fresh cracked)
2 tbsp fresh parsley (chopped)
1 tbsp fresh thyme (stems removed)

Instructions

Preheat oven to 400 degrees F.
Trim green beans and snip tops of carrots
1 lb carrots, 1 lb green beans
Slice carrots in half and then lengthwise until they resemble the length and width of the green beans.
Place honey, water, pepper flakes, (1/2 salt), ginger, vinegar and thyme in a pot.
2 tbsp red wine vinegar, 1/2 cup water, 2 tbsp honey, 1 tsp ginger, 1 tsp salt, 1/2 tsp red pepper flakes, 1 tbsp fresh thyme
Heat on medium heat and whisk for 10 minutes.
Add butter and continue to whisk until even distributed.
3 tbsp butter
On a large sheet pan place carrots and green beans.
Toss the vegetables in the liquid until well coated.
Bake at 400 degrees F for 20- 25 minutes turning half way through.
Sprinkle with remaining salt, fresh cracked pepper, and chopped fresh parsley.
2 tbsp fresh parsley, 1/2 tsp black pepper

Notes

To get the most nutritional value from this recipe, source fresh organic ingredients whenever possible. If you use organic washed carrots and you can skip peeling them.