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Roasted carrots and green beans with toasted almonds and lemon wedges on a white plate.

Roasted Carrots and Green Beans Recipe

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.
Author: Sheeba
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 179.3 kcal

Equipment

Ingredients
  

  • 300 grams (10.5 ounces) carrots
  • 300 grams (10.5 ounces) green beans

Seasoning

Topping

  • 2 teaspoons olive oil
  • ½ teaspoon butter
  • 10 thinly sliced almonds
  • ½ cup thinly sliced shallots
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • a pinch of salt and black pepper

Garnish

  • 2 tablespoons chopped fresh parsley

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

Instructions
 

Season the green beans and carrots

  • Preheat the oven to 200°C/392°F.
  • Prepare the seasoning: Mix together 2 tablespoons olive oil, 1 teaspoon garlic powder, ¼ teaspoon red pepper flakes, 1 teaspoon sea salt, and ½ teaspoon black pepper.
  • Trim and halve 300 grams (10.5 ounces) green beans. Cut 300 grams (10.5 ounces) carrots into the same size as beans. Place them in a large bowl.
  • Add the seasoning to the carrots and green beans. Toss.

Roast

  • Line a large baking sheet with parchment paper.
  • Pour the vegetables onto the baking sheet. Spread them out in a single layer.
  • Roast the vegetables for 15 to 20 minutes. Stir the veggies once at the 10-minute mark.
  • Roasting time depends on the texture you want. 
    (15 minutes=crisp veggies, 20 minutes=soft)

Prepare the topping

  • Heat 2 teaspoons olive oil and ½ teaspoon butter in a small sauté pan.
  • Once the butter stops sputtering, add 10 thinly sliced almonds and ½ cup thinly sliced shallots.
  • Roast on low heat until they are golden brown. Remove from heat.
  • Add 2 teaspoons lemon zest, 1 tablespoon lemon juice, a pinch of salt and black pepper to the pan. Mix and keep aside.

Garnish and serve

  • Transfer the roasted carrots and green beans to a serving platter. Drizzle the almond shallot mixture on the veggies.
  • Garnish with 2 tablespoons chopped fresh parsley.

Video

Notes

  1. Before seasoning: Ensure the vegetables are dry before adding the seasoning.
  2. Before roasting: Spread the vegetables on the sheet pan in a single layer as much as possible.
  3. 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.
  4. More tips and tricks: In the post above.