There’s something so comforting about Roasted Carrots and Green Beans with Garlic—each bite crackles with a toasted garlic perfume and a gentle sweetness that only caramelized carrots can bring. After testing this recipe six times—tweaking roast temperature here, adjusting garlic quantity there—I finally nailed the ideal tender-crisp texture. In one batch I noticed the beans blistered just enough to pop, while in another the carrots developed golden edges that melted on my tongue. If you love simple veggie sides, try my Roasted Broccoli and Carrots next.
About Roasted Carrots and Green Beans with Garlic
This humble dish transforms pantry staples into a vibrant side that’s perfect any night of the week. I first roasted these veggies for a busy weekday dinner, then refined the garlic-to-oil ratio over multiple trials. Now it’s a go-to when I want minimal prep but maximum flavor.
- Quick prep in under 15 minutes
- Budget-friendly pantry ingredients
- Family-approved with cozy, savory notes
- Optional thyme nods to classic herb-roasting traditions
Key Ingredients & Their Roles
- Carrots: provide natural sweetness and vibrant color; choose even-sized sticks for uniform roasting.
- Green Beans: add a fresh snap; make sure they’re trimmed and patted dry to avoid steaming.
- Garlic: infuses savory depth; finely minced to distribute flavor without large raw bites.
- Olive Oil: coats and crisps veggies; extra-virgin gives a fruitier aroma.
- Kosher Salt & Black Pepper: essential seasoning; adjust salt after roasting for control.
- Dried Thyme (optional): brings an earthy herbal note; swap with rosemary for a piney twist.
How to Make Roasted Carrots and Green Beans with Garlic
- Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
- In a roomy bowl, toss 1 lb carrots (peeled & cut into 2″ sticks) and 1 lb trimmed green beans with 3 tbsp olive oil, 4 cloves minced garlic, 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp dried thyme.
- Spread the vegetables in a single layer so each piece gets direct heat—this ensures browning rather than steaming.
- Roast for 20–25 minutes, tossing once at the halfway mark, until the carrots have golden edges and the beans are tender-crisp.
- Remove from the oven, taste and tweak seasoning if needed, then transfer to a warmed platter for serving.
Pro Tips & Troubleshooting
- During testing I found a quick shake of the pan at 10 minutes helps veggies brown evenly.
- A common mistake is overcrowding—give each piece room or they’ll steam instead of roast.
- Swap dried thyme for smoked paprika in fall for a cozy, smoky twist.
- This scales beautifully—double on two pans or halve for a solo meal.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze for 1 month, though texture softens. Reheat in a 350°F oven for 8–10 minutes or microwave in 30-second bursts. In my storage tests, reheated veggies held their flavor with only a slight loss of crispness.
Serving Suggestions
These garlicky veggies pair beautifully with roasted chicken or seared fish. Try alongside my Blackened Chicken Alfredo or mound over Roasted Potatoes with Baked Feta and Garlic for a complete meal.
Frequently Asked Questions
- How long should I roast carrots and green beans? Roast at 425°F for 20–25 minutes, tossing once, until edges are golden and beans are tender-crisp.
- Can I use fresh garlic cloves instead of minced? Yes—just pat them dry, thinly slice, and toss with the veggies for even toasting.
- Why are my roasted vegetables soggy? Overcrowding or wet veggies cause steaming. Dry thoroughly and give space on the baking sheet.
- Can I prep this dish ahead? Yes—toss veggies with oil and seasonings up to 8 hours ahead and refrigerate; roast straight from the fridge.
- What seasonings work well besides thyme? Try rosemary, smoked paprika, or a sprinkle of Parmesan after roasting for extra flavor.
Final Thoughts
Roasted Carrots and Green Beans with Garlic have become my weeknight staple—simple, flavorful, and endlessly adaptable. I hope your kitchen fills with that toasty garlic scent just as mine does. Share your favorite seasoning swaps or serving ideas below!
More Recipes You’ll Love
- Roasted Broccoli and Carrots – shares a similar roasting method for hearty veggies
- Crispy Roasted Cauliflower – crispy texture and garlic seasoning pairing
- Roasted Brussel Sprouts – another seasonal green side with caramelized edges
- Roasted Potatoes with Baked Feta and Garlic – garlic-forward twist on roasted potatoes to round out the meal
Roasted Carrots and Green Beans with Garlic
Ingredients
Main
- 1 lb carrots, peeled & cut into 2″ sticks
- 1 lb green beans, trimmed
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp dried thyme (optional)
Instructions
Instructions
- Preheat oven to 425°F.
- Line a large rimmed baking sheet with parchment paper.
- In a small bowl, whisk olive oil, minced garlic, kosher salt, black pepper, and dried thyme.
- Add carrots and green beans; toss until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes, tossing once halfway, until carrots are caramelized and beans are tender-crisp.
- Remove from oven and serve warm.