Simple Roasted Green Beans and Carrots with Almonds

This is a no-fuss recipe for roasted green beans and carrots. SECRET INGREDIENT: topping with toasted almonds. This easy-to-follow recipe brings out the natural flavor of green beans and sweetness of the carrots. With simple steps and minimal ingredients, this delicious side dish is perfect for any occasion.

Why you’ll love this roasted carrots and green beans recipe

1. Easy vegetable side dish: With just a handful of ingredients, this recipe keeps it simple. It is perfect for anyone looking for an easy yet flavorful dish.
2. Nutritious: It is a healthy side dish recipe like roasted Brussels sprouts and carrots. It is packed with the goodness of fresh vegetables and almonds. Roasting is my favorite way to cook veggies since roasted vegetables do not lose too many nutrients.
3. The best flavors: The combination of roasted green beans and carrots brings out their natural sweetness. The addition of toasted almonds adds a delightful crunch and nutty flavor.
4. Versatility: These sheet pan veggies can stand alone as a tasty side dish or be paired with various main dishes at your holiday table. You can also add these green beans and carrots to salads to make them more flavorful.
5. Quick and effortless: This super easy side dish is straightforward and doesn’t require much time or effort. This family favorite is a go-to option for busy weeknights or when you want a hassle-free cooking experience.
6. Perfect side dish for a feast: Its simple yet sophisticated taste appeals to almost everyone. Like marinated roasted Brussels sprouts, it’s a crowd-pleaser for gatherings or holiday dinners like Thanksgiving and Christmas.
7. Minimal clean-up: A sheet pan, small pan for roasting almonds and a bowl are all you need to make this simple side dish.

Video

• Fresh green beans
• Fresh carrots
• Seasoning
  • Olive oil
  • Garlic powder
  • Red pepper flakes
  • Fine sea salt
  • Black pepper
• Topping: This is what makes this recipe AWESOME:
  • Olive oil and butter: With just ½ teaspoon of butter, you can make this topping very flavorful.
  • Almonds and shallots: You can use red onion if you don’t have shallots. (Shallots brown quicker since they have less moisture.)
  • Lemon juice for the tang.
  • Salt and black pepper.
• Fresh Herbs: Italian parsley to garnish. You can use whatever herb you have on hand: fresh thyme, rosemary or any other.

Recipe tips

1. Chopping: Cut the carrots into sticks the same size as green beans. This will ensure they are roasted evenly.
2. Before seasoning: Ensure the vegetables are dry before adding the seasoning.
3. Before roasting: Spread the vegetables on the sheet pan in a single layer as much as possible. If veggies are piled up, they tend to get steamed rather than roasted.
4. Sheet pan: If you can’t fit all of the veggies in one large sheet pan, roast the veggies in batches or use an additional baking sheet.
5. Cooking time: After stirring at the 10 minute mark, keep a close eye on the veggies. Carrots would still turn out fine (just charred) if a bit overcooked. But it would take only minutes for green beans to turn dry and chewy.

Storage and making ahead tips

• To store leftovers: Roasted green beans and carrots keep in the fridge in an airtight container for 4 to 5 days.
• To make ahead: This recipe can be made ahead and refrigerated. It is not suitable for freezing.
• To reheat: You can reheat either in the microwave or oven.
  • Oven: Spread out the veggies on a large baking sheet and reheat at 200°C/392°F for 5 minutes.
  • Microwave: Heat in a large uncovered container for 3 to 5 minutes until heated through.

Making it for a crowd

This recipe can be easily scaled up or down. Use the slider that will appear if you hover your mouse over the number of servings in the recipe card below.

Additions and substitutions

• Carrots: Make this recipe colorful by using rainbow carrots. This recipe works with baby carrots, too. You can also substitute carrots (all or half) with potatoes or sweet potatoes.
• Green beans: They can be substituted with broccoli or brussels sprouts.
• For a tinge of sweetness: Add raisins or dried cranberries to the topping when you roast almonds.
• Cheese: Add more richness to these roasted veggies with a sprinkling of grated parmesan or crumbled feta (or vegan cheese if you’re vegan).
• Sauce: Drizzle roasted garlic sauce on the roasted vegetables for an awesome treat.
• Butter: You can use oil instead of butter for a vegan recipe.