Roasted Carrots and Green Beans

Roasted Carrots and Green Beans

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.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 123kcal

Author Tessa

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.

Notes

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.

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.

To store: Before storing, allow vegetables to cool to room temperature. Keep leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition