We all need more easy and tasty veggie sides in our lives, don’t we? These Roasted Green Beans and Carrots are not only delicious, but they work well with almost any main dish you can throw at them. The possibilities for seasonings are endless! I have included an easy Shallot Gremolata to spoon on top that adds a nice bright pop of color and flavor!
Why You’ll Love These Roasted Green Beans And Carrots
This is an easy vegetable side dish and it’s perfect with most any main or a soup. Reheating is a breeze! You can even prep the veggies in advance, making for a quick side on a busy weeknight.
I love the Shallot Gremolata with these veggies, and it can be made quickly while the green beans and carrots roast, so everything is ready at the same time. I hope you love the Gremolata, it is a nice way to add a little something extra.
These are great year round, and make a very easy and fresh side for your Holiday table as well.
My family loves this dish, and I hope yours does too!
Can You Roast Green Beans And Carrots Together?
Yes, and it is a lovely combination! In the Summertime I have helped out a few hours a week at a local organic farm. They grow an abundance of both green beans and carrots, and I think they make a really lovely combination not only for flavor but texture.
They are often placed side by side at the Farmers Market and the grocery store, so why not roast them together?
Ingredients Needed For Roasting Green Beans and Carrots
Fresh Green Beans- Be sure to trim all the ends off of your green beans, and cut them in half. Fresh green beans are wonderful, and once you try them, you won’t be going back to frozen!
Carrots- I like to peel the carrots, but if you are in a hurry or you don’t have a vegetable peeler you can skip that step if needed.
Olive Oil- You won’t need a lot, just enough to coast the green beans and the carrots for roasting.
Salt and Pepper- You are not going to need much thanks to the Gremolata adding additional flavor.
Ingredients For The Gremolata
Flat Leaf Parsley- The flat leaf variety (also called Italian Parsley) is better for this recipe than the curly leaf parsley. You won’t need much for this recipe, but you can definitely make a larger batch of Gremolata if you choose and use it on other dishes.
Shallot- Gremolata typically uses fresh garlic (more on that below) but I wanted a milder flavor here, as fresh garlic can be pretty pungent.
Lemon Zest- There’s nothing like citrus if you want to brighten things up, and lemon zest does a great job here.
- Cutting Board
- Large Rimmed Baking Sheet
- Vegetable Peeler
- Small Bowl for the Gremolata
To ensure even roasting of the vegetables, you may need divide the vegetables between two smaller baking sheets in order to be able to spread them out in a single layer. If the veggies are too crowded, they won’t brown and they will take longer to cook overall.
If you are making a large quantity of this recipe, you will most definitely need more than one baking sheet, regardless of the size of baking sheet you have.
How To Roast Green Beans and Carrots
- Trim the ends from the green beans.
- Peel the carrots and cut them vertically into slices, then cut those slices in half. The important thing is to make sure that the carrots are small enough to cook quickly so that they don’t take longer than the green beans.
- Toss with a little oil.
- Season with salt and pepper.
- Roast the carrots and green beans until the carrots are pierced easily with a fork.
- Make the Gremolata while the vegetables cook.
- Serve the roasted green beans and carrots with the Gremolata spooned on top.
Don’t skip the gremolata! It adds a nice flavor boost overall, and the lemon brings brightness.
This is a really easy condiment to keep around because it comes together quickly and you can spoon it over all kinds of things. If you end up with some gremolata left over after making this recipe, here are a few suggestions for using it:
- Use instead of (or in addition to) the carrot top pesto with my roasted rainbow carrots
- Spoon a little on rigatoni primavera
- Stir into potato salad
- Serve over grilled or roasted meat
- Topping for mashed potatoes
As you can see it has many uses, and I hope you try some listed here!
What Is Gremolata?
Gremolata is simply a garnish made from parsley, garlic, and lemon. Though I have chosen to use shallot instead of the garlic here because I want a more subtle flavor.
Delicious Ways To Serve Roasted Green Beans And Carrots
These green beans and carrots are great as a side dish with a number of things. Here are a few ideas to get you started:
- Side dish for Pesto Butter Salmon
- Serve with Cream of Asparagus Soup
- Thanksgiving side dish along with Green Bean and Chanterelle Mushroom Casserole
- Easter brunch side dish
- Pair with Pumpkin and Mushroom Risotto
- Side for roasted or grilled meat
- Serve as a side with Homemade Cheeseburger Macaroni
There are ways to add a little variety to this recipe, and I’ll share a few suggestions:
- Use orange zest instead of lemon in the gremolata
- Try rainbow carrots for more color
- Add a little bit of thinly sliced or chopped red onion to roast with them
- Try a little cayenne pepper for some heat
- Add some cumin for a smoky tang
Reheating Roasted Green Beans And Carrots
This is so easy! Just microwave them in a microwave safe dish until warm. It should only take a minute or two. If you have stored them with gremolata on top or mixed in, you may want to scrape as much of it off as you can. The gremolata does not microwave well. The parsley will wilt, and the lemon zest and shallot will lose flavor.
Storing Roasted Green Beans And Carrots
As mentioned above, try to store any remaining gremolata separate from the green beans and carrots, it makes reheating a lot easier.
Store each in their own container with a tight fitting lid. The roasted green beans and carrots will keep for about 5 days. The gremolata may keep that long, but will start to lose its flavor after a couple of days.
If you are reading this, thank you for visiting The Copper Table! I certainly hope you love this Roasted Green Beans and Carrots recipe! If you tried this dish, I’d love to hear how it turned out for you! Just leave a rating or comment below.
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Roasted Green Beans and Carrots
Roasted Green Beans and Carrots are an easy veggie side that pairs well with all types of dishes.
For the Green Beans and Carrots
- 1/2 pound Carrots (4 small to medium sized)
- 1/2 pound Fresh Green Beans
- 1 Tbsp Olive Oil
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
For the Shallot Gremolata
- 1/2 cup Flat Leaf Parsley
- 2 Tbsp Shallot, finely chopped
- Zest of 1 Lemon
- Heat the oven to 450 degrees.
- While the oven heats, trim the ends from the green beans and set aside.
- Trim the end from the carrots and peel them if desired.
- Cut the carrots in half, then cut in half lengthwise into vertical slices, about 1/4 inch thick.
- Place the green beans and carrots on a large rimmed baking sheet in a single layer.
- Drizzle with the 1 Tbsp of olive oil and stir to coat.
- Season with the 1/4 tsp of salt and 1/8 tsp of pepper. Stir well and spread the vegetables out over the baking sheet to ensure they are still in a single layer.
- Place the veggies in the oven for about 10 to 12 minutes. The oven rack should be in the lower third of your oven, but not on the very bottom.
- While they begin roasting, chop the flat leaf parsley. You will not need a whole bunch of parsley, so start small chopping it until you reach a half cup.
- Finely chop the shallot. One shallot should be all you need, and you may not need a whole shallot to reach 2 Tbsp.
- Zest the lemon. Place the 1/2 cup of parsley, 2 Tbsp of shallot and the lemon zest in a small bowl and stir well to combine.
- By now, you will need to stir your veggies at the 10 to 12 minute mark.
- Stir the veggies on the sheet pan using a wooden spoon. Rotate the sheet pan on the oven rack and continue to roast for another 10 to 12 minutes.
- You will know the vegetables are done when they are starting to brown, and you can easily pierce the carrots with a fork.
- Serve the roasted green beans and carrots with the shallot gremolata spooned on top.
You can use rainbow colored carrots for this recipe if you like, it adds a nice pop of additional color.
Orange zest would be a nice substitute for the lemon if you want to try something different.
The vegetables and gremolata may be prepped in advance and cooked later if needed. Be sure to store the gremolata and the vegetables separately if you are prepping in advance.
Amount Per Serving: Calories: 80Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 187mgCarbohydrates: 12gFiber: 4gSugar: 5gProtein: 2g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.
Estelle Forrest says
Love that gremolata recipe! Thanks so much for linking up on SSPS, hope to see you again next week.
Thank you Estelle!
Lovely salad, I am featuring this post at Senior Salon Pit Stop #255 on Monday. Thank you for sharing this recipe.
Kippi Ohern says
Great recipe for spring meals.