These delicious oven roasted green beans and carrots are sure to become a favorite side dish! Packed with flavor thanks to red onion, garlic and fresh rosemary, you’ll want to make them again and again. Easy, simple and fantastic for weeknights or holidays, they’re dairy free, gluten free and vegan.
Reading: vegetarian dish made with carrots and green beans
Let’s talk a super easy side dish that’s excellent for weeknights OR the holidays.
In the form of these irresistible oven roasted green beans and carrots!
Which are totally perfect for spring thanks to all the gorgeous colors.
Although, let’s be honest. We eat these babies all year round. They’re actually a highly requested thanksgiving side at our house.
NOW. What I really love about this dish is that it’s easy and super flavorful – thanks to some garlic cloves, fresh rosemary and red onion.
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Everything gets chopped up, thrown on a baking dish and then tossed in the oven to roast until caramelized perfection.
It just doesn’t get much better.
{Side note – please tell me I’m not the only one who eats roasted veggies off the baking sheet like candy?}
How To Make Roasted Green Beans and Carrots
So, let’s quickly discuss how this dish goes down:
Add veggies to baking sheet. First up, we’ll combine the red onion, green beans and carrots on a large rimmed baking sheet.
Toss with seasonings. We’ll quickly drizzle with olive oil, sprinkle with garlic, fresh rosemary, salt and pepper … and then give it all a good mix.
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Bake until tender. Finally, we’ll transfer to the oven and roast away until perfectly caramelized and tender to our liking.
We’ll let cool for just a few minutes and then serve however we like. These veggies really do pair well with just about any meal.
Tips & Tricks
- The green beans I buy at my local store come pre-trimmed. If yours are not, the prep time will likely be a few minutes longer.
- Use your judgment when cutting up the carrots – you want everything to be about the same size so that it roasts evenly in the oven.
- Don’t have fresh rosemary? No worries – use about 1 teaspoon dried rosemary instead.
How To Store
Let the veggies cool completely then transfer to an airtight container. They’ll keep in the fridge for about four days.
Additional Side Dishes You Might Enjoy:
- Maple Mustard Roasted Brussels Sprouts
- Sweet & Spicy Green Beans
- Honey Mustard Roasted Vegetables
- Honey Balsamic Roasted Vegetables
- Green Beans with Almonds & Shallots
- Maple Roasted Vegetables
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
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