Description
Roasted Green Beans and Carrots is a simple, healthy side dish that brings out the natural sweetness of carrots and the crispiness of green beans. It’s perfect for any meal and offers a flavorful, nutritious addition to your plate.
Ingredients
- Green Beans (2 cups): Fresh and earthy, providing a crisp texture.
- Carrots (3 medium-sized): Naturally sweet, offering a tender texture once roasted.
- Olive Oil (2 tablespoons): For roasting and achieving a golden-brown finish.
- Garlic (2 cloves): Adds a punch of flavor that complements the natural sweetness of the carrots and the freshness of the green beans.
- Salt (1/2 teaspoon): Enhances the overall flavor of the roasted vegetables.
- Pepper (1/4 teaspoon): Adds a subtle heat to balance the sweetness of the carrots.
- Thyme (1 teaspoon): Adds an aromatic herbaceous note that elevates the dish.
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the ends of the green beans and peel and cut the carrots into sticks or rounds.
- Toss the green beans and carrots in olive oil, garlic, salt, pepper, and thyme until evenly coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, flipping halfway through.
- Remove from the oven and serve immediately.
Notes
- Ensure the vegetables are spread out evenly on the baking sheet to avoid steaming.
- For a crispier texture, check the vegetables halfway through and flip them.
- Feel free to add a dash of balsamic vinegar or more garlic for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 120 kcal
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg