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!

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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: 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

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

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.

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Roasted Green Beans and Carrots

Brianna May
5 from 202 votes
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!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6

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.
Did you make this recipe? Leave a comment below!

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.
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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

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 202 votes (189 ratings without comment)

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Recipe Rating




35 Comments

  1. Melanie says:

    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
    1. Brianna May says:

      Awesome! So happy to hear

      Reply
  2. Molly says:

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

    Reply
    1. Brianna May says:

      Thank you so much Molly!

      Reply
  3. Lois says:

    Can you make brown butter ahead of time

    Reply
    1. Brianna May says:

      Yes

      Reply
  4. Jay says:

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

    Reply
    1. Brianna May says:

      Awesome! Thank you 🙂

      Reply
  5. Julie S says:

    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
    1. Brianna May says:

      Awesome! Thank you Julie!!

      Reply
  6. Debbie Bowles says:

    5 stars
    Thank you. This sounds SO GOOD!

    Reply
    1. Brianna May says:

      Thank you! Enjoy

      Reply
  7. Roland says:

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

    Reply
    1. Brianna May says:

      Thanks Roland 😉

      Reply
  8. Karen says:

    5 stars
    So good!!

    Reply
  9. Joanne says:

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

    Reply
    1. Brianna May says:

      Thanks! Enjoy!!

      Reply
    2. Brianna May says:

      Thank you!! Enjoy

      Reply
  10. Karen says:

    5 stars
    These are so delicious!!

    Reply