Roasted Green Beans and Carrots
Perfectly roasted green beans and carrots seasoned with garlic, tarragon, and thyme make a super easy vegetable side dish!
Equipment
- parchment paper
- large baking sheet
- cutting board
- Sharp Knife
- colander
Ingredients
- 12 ounces green beans trimmed
- 12 ounces carrots cut into 3 inch segments, cut in half or quartered if necessary, about 3-4 medium sized carrots
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried tarragon
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
Instructions
Prep
- Preheat the oven to 400°F. Cover a large baking sheet in parchment paper. Rinse vegetables and pat them dry thoroughly. Trim green beans and cut in half crosswise if any are extra long. Peel carrots, and cut in half crosswise, then in half or quarters lengthwise, depending on how thick the carrots are. You want the carrots and green beans to be roughly the same size. Toss green beans and carrots with olive oil, tarragon, thyme, garlic powder, red pepper flakes, and salt and pepper to taste. Spread out evenly on the baking sheet.
- Roast for 15-20 minutes until starting to brown in some places. Veggies should still have some texture and not be mushy. No need to toss halfway through cooking.
- Serve warm. Option to top with a squeeze of lemon juice and fresh herbs.
Notes
Store in an airtight container in the refrigerator for 2-3 days. I don’t recommend freezing vegetables once roasted. Reheat in the microwave until warm or back in the oven. Leftover vegetables will tend to lose some of their texture once cooled and reheated.
Nutrition
Serving: 1servingCalories: 95kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 66mgPotassium: 467mgFiber: 5gSugar: 7gVitamin A: 14847IUVitamin C: 16mgCalcium: 65mgIron: 1mg
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