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green beans and carrots after roasting.

Roasted Green Beans and Carrots

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5 from 62 reviews

Roasted Green Beans and Carrots are an easy veggie side that pairs well with all types of dishes.

  • Total Time: 35 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale

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

Instructions

  1. Heat the oven to 450 degrees.
  2. While the oven heats, trim the ends from the green beans and set aside.
  3. Trim the end from the carrots and peel them if desired.
  4. Cut the carrots in half, then cut in half lengthwise into vertical slices, about 1/4 inch thick.
  5. Place the green beans and carrots on a large rimmed baking sheet in a single layer.
  6. Drizzle with the 1 Tbsp of olive oil and stir to coat.
  7. 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.
  8. 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.
  9. 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.
  10. Finely chop the shallot. One shallot should be all you need, and you may not need a whole shallot to reach 2 Tbsp.
  11. 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.
  12. By now, you will need to stir your veggies at the 10 to 12 minute mark.
  13. 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.
  14. You will know the vegetables are done when they are starting to brown, and you can easily pierce the carrots with a fork.
  15. Serve the roasted green beans and carrots with the shallot gremolata spooned on top.

Notes

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.

  • Author: Amy at The Copper Table
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 25 minutes
  • Category: Side Dishes and Salads
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 80
  • Sugar: 5
  • Sodium: 187
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: 4
  • Protein: 2
  • Cholesterol: 0

Find it online: https://thecoppertable.com/roasted-green-beans-and-carrots/