Description
A flavorful and easy recipe for crispy roasted carrots and green beans that will make everyone at the dinner table fight over the vegetable dish.
Ingredients
Scale
- 1 pound of carrots
- 1 pound of green beans
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- Optional: Garlic powder, paprika, or favorite herbs
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and trim the carrots and green beans.
- Slice big carrots into sticks about 1/2 inch thick.
- Trim the ends of the green beans.
- Transfer veggies to a large bowl, drizzle with olive oil, and season with salt, pepper, and any extra spices.
- Toss until well coated.
- Line a baking sheet with parchment paper and spread veggies in a single layer.
- Roast for about 20-25 minutes, tossing halfway through.
- Check for golden brown and crispy texture.
Notes
Serve as a side dish, in salads, or topped with feta or parmesan. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg