Best Crispy Roasted Carrots and Green Beans
Crispy roasted carrots and green beans tossed with garlic, herbs, and olive oil, then roasted hot and fast for caramelized edges—an easy, colorful side dish in about 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
12 oz fresh green beans, trimmed and halved (about 3 cups)
1 lb carrots (about 5 medium), peeled and cut into 2-inch sticks
3 tbsp extra-virgin olive oil
4 garlic cloves, minced
1 tsp garlic powder
1 tbsp fresh dill or rosemary, finely chopped (plus extra for garnish)
¾ tsp sea salt
½ tsp black pepper
Optional: 1 small red onion, sliced
Optional: pinch of red pepper flakes
Instructions
1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Wash and dry the green beans and carrots well. Trim beans and cut carrots into uniform sticks.
3. In a large bowl, toss vegetables with olive oil, minced garlic, garlic powder, herbs, salt, and pepper (and red onion/red pepper flakes if using) until evenly coated.
4. Spread vegetables in a single layer on the baking sheet with no overlapping.
5. Roast for 20 minutes.
6. Stir or flip, then roast 8–10 minutes more until edges are golden and crispy.
7. Garnish with extra herbs and serve hot.
Notes
Dry the vegetables well—moisture prevents crisping.
Cut carrots to a similar thickness as the green beans for even roasting.
If your pan is crowded, use two sheet pans so the veggies roast instead of steam.