Roasted Carrots and Green Beans with Garlic
Tender-crisp carrots and green beans roasted in olive oil with garlic and thyme for a flavorful side dish.
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.
Notes
I found shaking the pan at the halfway mark ensured even caramelization.
If storing in the fridge, reheat in a hot oven to revive crisp edges.
Swap thyme for rosemary in the fall for a smoky flavor twist.