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    Bites with Bri » Side Dish » Roasted Green Beans and Carrots

    Roasted Green Beans and Carrots

    Published: Apr 6, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    These Roasted Green Beans and Carrots are not your average veggie side dish. These carrots and green beans are roasted to perfect, finished with garlic brown butter, and topped with fresh parmesan and lemon zest. Nothing boring about them!

    Roasted green beans and carrots on a white plate.

    Roasting veggies is my favorite way to cook them. I love the caramelization.

    Here are so more of my roasted vegetable recipes that I recommend: Balsamic Glazed Brussel Sprouts, Air Fryer Baby Carrots, Instant Pot Southern Style Green Beans, or Brown Sugar Honey Glazed Carrots.

    Looking for a casserole recipe? Try my homemade Green Bean Casserole with Bacon. It is to die for!

    If you have lots of carrots to use, try my Simple Carrot Snack Cake.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitutions
    • How To Roast Green Beans and Carrots
    • Recipe Serving Suggestions
    • Expert Tips & Variations
    • How To Store
    • Recipe FAQs
    • More Side Dish Recipes
    • Roasted Green Beans and Carrots

    Why You'll Love This Recipe

    • Simple ingredients
    • Super easy and hands off
    • Nutty brown butter
    • Tangy lemon juice
    • Caramelized carrots

    Ingredients & Substitutions

    overhead shot of ingredients
    • Carrots: You can replace these for your favorite root vegetable.
    • Green beans: You can replace these for broccoli or cauliflower.
    • Honey: You can use brown sugar or granulate sugar instead.

    Complete list of ingredients and amounts is located on the recipe card below.

    How To Roast Green Beans and Carrots

    Quick Overview

    • Toss the veggies.
    • Roast.
    • Finish with brown butter.

    Step by Step Instructions

    Step 1: Line a large baking sheet with parchment paper. Set aside.

    Step 2: In a large bowl, toss the carrot, green beans, olive oil, honey, salt, and pepper until well combined.

    steps 1 & 2
overhead of prepared pan
overhead of vegetables in mixing bowl coated in olive oil

    TIP - Toss the vegetables really well so that they are completely coated.

    Step 3: Pour the vegetables on to the baking sheet and spread them into a single layer.

    Step 4: Roast for 30-35 minutes. Check the carrots with a fork to make sure they are tender. Remove once the carrots are cooked to your liking.

    steps 3 & 4
overhead of vegetables on pan before oven
overhead of vegetables on pan after oven

    Step 5: While the vegetables are roasting, make the garlic brown butter. On low heat melt the butter in a small saucepan. Add in all of the sliced garlic. For 5-10 minutes, brown the butter on low to medium heat. You want to brown the butter slowly so that the garlic can cook. The butter will become foamy and brown bits will appear. The garlic will also turn golden brown. Once the brown bits appear, remove the pan from the heat. Stir in the lemon juice.

    Step 6: Finish the carrots and green beans with the garlic butter, lemon zest, and fresh parmesan.

    TIP - Take your time with the butter. It will be a slow process. Don't be tempted to turn the heat up.

    Recipe Serving Suggestions

    • Greek Yogurt Chicken
    • How To Cook a Perfect Pork Tenderloin
    • Cast Iron Skillet Chicken Breast
    • Bavette Steak

    Expert Tips & Variations

    • Cut your carrots evenly so they cook evenly. Try to pick whole carrots around the same size. Use a large knife and line it up down the center of the carrot. This will help you cut them into even halves.
    • Do not overcrowd the pan. If your baking sheet or roasting pan is too small to fit all of the vegetables, use two baking sheets. The vegetables will roast better if the pan is not overcrowded.
    • Brown the butter. This adds a ton of flavor to the veggies.
    • Keep an eye on your vegetables as they are roasting. Check them at 25-30 minutes if you like crunchier vegetables. Leave them in the oven for an extra 5 minutes if you like your vegetables more tender.
    • For extra char, broil the vegetables on HIGH at the end for 1-3 minutes. Watch closely so they do not burn.

    How To Store

    Store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or the oven.

    Recipe FAQs

    What flavors go well with green beans?

    Butter, garlic, and lemon. Green beans have a pretty neutral flavor so many herbs and spices pair nicely.

    How long should you cook green beans?

    It depends on the cooking method. They can take as little as 10-15 minutes if boiled and up to 30 if roasted.

    What temperature is best roasting vegetables?

    425°. This temperature will allow the exterior to brown and the vegetables to cook and become tender.

    Which oil is best for roasting vegetables?

    I prefer to use olive oil because of its flavor and it is typically what I have on hand. Avocado oil or ghee are great options as well.

    More Side Dish Recipes

    • Fried Cabbage with Bacon & Onions
    • Roasted Mashed Cauliflower
    • Easy Caesar Salad Recipe (No Anchovies or Egg)
    • Fresh Green Bean Casserole with Bacon
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    5 from 91 votes

    Roasted Green Beans and Carrots

    These Roasted Green Beans and Carrots are not your average boring veggie side dish. These carrots and green beans are roasted to perfect, finished with garlic brown butter, and topped with fresh parmesan and lemon zest. Nothing boring about them!
    Servings6
    Prep5 minutes
    Cook35 minutes
    Total40 minutes
    Course: Side Dish
    Cuisine: American
    Author: Brianna May

    Ingredients:

    • 12 ounces green beans, ends trimmed and washed
    • 1 ½ pounds (24 ounces) whole carrots, sliced in half
    • 1 Tablespoons olive oil
    • ¼ teaspoon pepper
    • ½ teaspoon salt
    • 1 Tablespoon honey
    • 3 Tablespoons butter
    • 6-8 cloves garlic, sliced thinly
    • 1 Tablespoon lemon juice
    • optional: fresh parmesan or lemon zest

    Instructions:

    • Review all recipe notes and instructions before beginning.
    • Preheat the oven to 425°. Line a large baking with parchment paper. Set aside.
    • In a large bowl, toss the carrot, green beans, olive oil, honey, salt, and pepper until well combined.
    • Pour the vegetables on to the baking sheet and spread them into a single layer.
    • Roast for 30-35 minutes. Check the carrots with a fork to make sure they are tender. Remove once the carrots are cooked to your liking.
    • While the vegetables are roasting, make the garlic brown butter. On low heat melt the butter in a small saucepan. Add in all of the sliced garlic. For 5-10 minutes, brown the butter on low medium heat. You want to brown the butter slowly so that the garlic can cook. The butter will become foamy and brown bits will appear. The garlic will also turn golden brown. Once the brown bits appear, remove the pan from the heat. Stir in the lemon juice.
    • Finish the carrots and green beans with the garlic butter, lemon zest, and fresh parmesan.

    Notes:

    Carrots: You can replace these for your favorite root vegetable.
    Green beans: You can replace these for broccoli or cauliflower.
    Honey: You can use brown sugar or granulate sugar instead.
    Wash and pat dry the vegetables. Be sure to dry all of the vegetables well with a paper towel before roasting. This will created dry heat in the oven and prevent the vegetables from steaming.
    Cut your carrots evenly so they cook evenly. Try to pick whole carrots around the same size. Use a large knife and line it up down the center of the carrot. This will help you cut them into even halves.
    If your baking sheet or roasting pan is too small to fit all of the vegetables, use 2 baking sheets. The vegetables will roast better if the pan is not overcrowded.
    If you have never brown butter before, check out this tutorial. The process of browning the butter and the garlic in this recipe is very similar except you will keep the heat a little lower and brown the butter slower.
    Keep an eye on your vegetables as they are roasting. Check them at 25-30 minutes if you like crunchier vegetables. Leave them in the oven for an extra 5 minutes if you like your vegetables more tender.
    For extra char, broil the vegetables on HIGH at the end for 1-3 minutes. Watch closely so they do not burn.

    NUTRITION:

    Serving: 1serving | Calories: 105kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 284mg | Fiber: 5g | Sugar: 11g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Melanie

      December 23, 2022 at 11:46 am

      5 stars
      Very very favorable response to this dish at a potluck gathering where there were many other side dishes competing for attention. I'm making it again and sharing the recipe! Excellent! Thank you so much!

      Reply
      • Brianna May

        December 29, 2022 at 12:08 pm

        Awesome! So happy to hear

        Reply
    2. Molly

      June 01, 2022 at 2:43 pm

      5 stars
      I’ve made this several times because its so good. The brown garlic butter adds a delicious finishing touch. Five stars.

      Reply
      • Brianna May

        June 03, 2022 at 8:16 am

        Thank you so much Molly!

        Reply
    3. Lois

      February 22, 2022 at 4:44 pm

      Can you make brown butter ahead of time

      Reply
      • Brianna May

        March 01, 2022 at 10:38 am

        Yes

        Reply
    4. Jay

      February 08, 2022 at 7:15 pm

      This was amazing! I hesitated because of all the different ingredients, but it worked so well together!

      Reply
      • Brianna May

        February 10, 2022 at 7:15 am

        Awesome! Thank you 🙂

        Reply
    5. Julie S

      January 23, 2022 at 3:50 pm

      5 stars
      My husband, who won't eat vegetables, devoured these! One of the nicest vegetable side dishes I've tasted and so easy.

      Reply
      • Brianna May

        January 24, 2022 at 10:25 am

        Awesome! Thank you Julie!!

        Reply
    6. Debbie Bowles

      November 23, 2021 at 7:55 am

      5 stars
      Thank you. This sounds SO GOOD!

      Reply
      • Brianna May

        November 30, 2021 at 1:37 pm

        Thank you! Enjoy

        Reply
    7. Roland

      November 23, 2021 at 7:02 am

      5 stars
      This was fantastic! My favorite roasted dish so far

      Reply
      • Brianna May

        November 30, 2021 at 1:37 pm

        Thanks Roland 😉

        Reply
    8. Karen

      November 23, 2021 at 4:30 am

      5 stars
      So good!!

      Reply
    9. Joanne

      November 22, 2021 at 8:32 pm

      5 stars
      This recipe sounds wonderful. I plan on making this

      Reply
      • Brianna May

        November 30, 2021 at 1:37 pm

        Thanks! Enjoy!!

        Reply
      • Brianna May

        November 30, 2021 at 1:41 pm

        Thank you!! Enjoy

        Reply
    10. Karen

      November 19, 2021 at 3:22 pm

      5 stars
      These are so delicious!!

      Reply

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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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