This easy Roasted Carrots and Green Beans recipe is a simple side dish and the perfect accompaniment to a weeknight meal or your holiday table. Gluten-free and vegan.
Sheet pan veggies are an easy way to prepare a vegetable side dish. Like these roasted carrots and zucchini, the sweetness of the carrots paired with the herbaceous flavor of green beans tossed in a simple sauce, this recipe is a great addition to a main dish.
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Why you'll love this recipe
- Perfect side dish
- Simple ingredients
- Easy recipe
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Green beans - Fresh green beans are best for this recipe (and in this potato salad with green beans!).
Carrots - Rainbow or regular orange carrots can be used. (Try them in these oven-baked carrot fries!)
Olive oil - Use extra virgin olive oil if you have it. Substitute avocado oil if needed.
Gluten-free soy sauce or tamari - Either of these gluten-free sauces will add great flavor to our fresh vegetables and are gluten-free. Coconut aminos is another good substitution option.
Garlic powder, red pepper flakes, salt, and pepper - These simple seasonings are pantry staples and make for a very simple sauce!
Maple syrup - Just a touch of this unrefined sweetener is all you need. Honey is a good maple syrup substitute if the roasted vegetables don't need to be vegan.
Sliced almonds - This adds a great crunch to the finished roasted veggies.
Step-by-step instructions
Before you start: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Step 1: In a small bowl, whisk together the olive oil, tamari, maple syrup, garlic powder, salt, black pepper, and red chili flakes.
Step 2: Place the carrots and green beans in a large bowl. Drizzle the tamari sauce over the vegetables. Give them a good toss to ensure even coating.
Step 3: Spread the vegetables evenly on the large baking sheet. This will allow for the carrots to caramelize while they roast.
Step 4: Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender. About 5 minutes before veggies are done, scatter sliced almonds on top and return to the oven.
Helpful tips
- If your rimmed baking sheet doesn't allow all the veggies to lay in a single layer, then use a second baking sheet. This will allow the carrots to caramelize nicely and bring out their natural sugars.
- To get extra char on your roasted vegetables, place them under the broiler on high for 1-2 minutes.
- For quicker prep for busy weeknights or holiday dinners, buy pre-trimmed green beans. Some grocers like Trader Joe's sell pre-peeled carrots. Check the produce section of your local grocery store for these options.
How to store
Before storing, allow vegetables to cool to room temperature. Keep leftovers in an airtight container in the refrigerator for 3-4 days.
To reheat, heat portions in the microwave or place vegetables in an oven-safe dish, cover with foil, and place in a 350-degree Fahrenheit oven until warm.
Alternatively, heat a little bit of olive oil in a cast iron skillet, and heat the vegetables over medium-low heat for 3-5 minutes. This method will help crisp them back up.
Serving suggestions
These roasted veggies pair well with a variety of dishes. From crusty bread, roasted potatoes, steak, or fish, to chicken soup, this easy side is a crowd-pleaser.
More favorite side dishes
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📖 Recipe
Roasted Carrots and Green Beans
Ingredients
- 1 pound carrots (rainbow or orange) peeled and halved (quartered if needed)
- 1 pound green beans ends trimmed
- 2 tablespoons olive oil
- 2 tablespoons tamari or gluten-free soy sauce
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- pinch red pepper flakes
- 2 tablespoons sliced almonds
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Wash, peel, pat dry, and halve the carrots. Quarter larger carrots if needed. Wash, pat dry, and trim the ends of the green beans.
- In a small bowl, whisk together the olive oil, tamari, maple syrup, garlic powder, salt, black pepper, and red chili flakes.
- Place the carrots and green beans in a large bowl. Drizzle the tamari sauce over the vegetables. Toss them gently to ensure even coating.
- Spread the vegetables evenly on the prepared baking sheet plus any remaining liquid in the bowl. Laying them evenly will allow for the carrots to caramelize while they roast. Roast for about 20-25 minutes or until the vegetables are tender. About 5 minutes before veggies are done, scatter sliced almonds on top of the veggies and return to the oven.
- Serve warm. Season with additional salt and pepper if desired.
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