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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!
I can't stand steamed vegetables. After starting to roast vegetables, I will never go back. I love the little bit of charred flavor and the texture that roasting gives them.
I am always experimenting with different flavors and ways to spice up my favorite veggies, because vegetables should taste good.
Brown butter has been my recent obsession. So why not finish some roasted veggies with it? The flavor is unreal. You are going to love this one!
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Highlights
- Simple ingredients
- Super easy and hands off
- Nutty brown butter
- Tangy lemon juice
- Caramelized carrots
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.
Instructions
before you start
- Review all recipe notes and instructions.
- 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.
- Preheat the oven to 425°.
Step 1: Line a large baking with parchment paper. Set aside.
Step 2: In a large bowl, toss the carrot, green beans, olive oil, 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.
Expert Tips
- 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.
FAQs
Store leftover vegetables in an airtight container in the refrigerator for 3 days. Reheat in the microwave. They will not be as crunchy reheated.
Yes. Use whatever you have on hand. Broccoli, cauliflower, onions, brussel sprouts, or even potatoes will all work. The key is to make sure all vegetables are cut the same size so they cook evenly.
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.
Related Recipes
Roasted Green Beans and Carrots
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, 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.
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