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!
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: Glazed Stovetop Carrots, 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.
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients
- Super easy and hands off
- Nutty brown butter
- Tangy lemon juice
- Caramelized carrots
Ingredients & Substitutions
- 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.
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.
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
Butter, garlic, and lemon. Green beans have a pretty neutral flavor so many herbs and spices pair nicely.
It depends on the cooking method. They can take as little as 10-15 minutes if boiled and up to 30 if roasted.
425°. This temperature will allow the exterior to brown and the vegetables to cook and become tender.
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
Roasted Green Beans and Carrots
Ingredients
- 12 ounces green beans ends trimmed and washed
- 1 1/2 pounds (24 ounces) whole carrots, sliced in half
- 1 Tablespoons olive oil
- 1/4 teaspoon pepper
- 1/2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so simple and tasted incredibly delicious. I’ve never made a browned garlic butter before but I’m so happy that it turned out delicious.
These are the best carrots I’ve ever made! I did sub some cauliflower I had on hand for the beans and instead of lemon, I added sliced almonds which I roasted in the brown butter.
Yum! Love the idea of adding almonds.
Can I use frozen beans?
I don’t recommend it.
Delicious! I made them for Thanksgiving and now I can’t stop making them. Even my picky, veggie hating husband liked these!
Thank you so much Dana!
What is the best way to keep this warm or reheat when traveling to a potluck?
I would take it in a slow cooker and leave it on warm.
Delicious! Instructions are easy to follow.
Thank you!
I have made this multiple times since I first saw it. My favorite side dish by far.
Awesome!!
can you make this this ahead of time and reheat?
Yes! I would slightly undercook the veggies so they aren’t too soft, unless you prefer them on the softer side.