These Roasted Green Beans and Carrots are tossed with a simple honey mustard-vinaigrette and they make a delicious side dish for any dinner! The recipe has just 10 ingredients, and it can be ready in under 45 minutes. You can easily modify it to make it vegan, and it's great for meal prep!
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Why You'll Love These Green Beans and Carrots
Honey mustard dressing - If you don't make roasted carrots often because you don't know how to season them well (I was never a huge fan of them either), this recipe is for you! They're roasted with garlic powder, onion powder, and Italian Seasoning. After cooking, you'll toss them with the easiest honey mustard dressing that brings all the best flavor
Easy and fail-proof - This recipe has just 10 ingredients, and it's ready in 45 minutes from start to finish, where the oven does most of the work! It's impossible to mess up, and it's one of my favorites to make lately when I want something healthier and lighter that will also last in the fridge. It's great for meal prep!
Ingredients
- Green beans - Look for bright green, firm green beans. Fresh green beans are ideal, but you can also use frozen ones. See Roasted Frozen Green Beans for more tips!
- Carrots - Look for firm, bright orange carrots. The smaller ones tend to be sweeter and less bitter than extra-large ones. Use rainbow carrots if you want more color! You can use baby carrots as well.
- Avocado oil - I use avocado oil for most of my cooking and baking because it has a neutral flavor and a high smoke point, but you can use any cooking oil you have.
- Italian seasoning - You can use homemade or store-bought. If you don't have it, any mix of herbs like dried thyme, parsley, and oregano also works.
- Whole grain mustard vinaigrette - The vinaigrette is made with extra virgin olive oil, whole grain mustard, honey, lemon juice, and black pepper.
Variations and Substitutions
- Cheese - Add a sprinkle of Parmesan or pecorino cheese at the end of roasting or some crumbled feta cheese.
- Red pepper flakes - If you want to add some heat, season the veggies with some red pepper flakes before roasting.
- No honey - If you want to make the recipe vegan, you can swap the honey in the dressing for some maple syrup. I like darker maple syrup for more flavor.
Step-by-Step Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Add the green beans and chopped carrots to the baking sheet. I like to keep them separated so they brown better.
- Drizzle them with avocado oil and toss.
- Season with sea salt, garlic powder, onion powder, and Italian seasoning, and toss again to coat evenly.
- Spread them out into a single layer so they have more space to brown and caramelize.
- Roast them in the preheated oven for 15 minutes, toss to flip, and roast for another 15-20 minutes until golden. They should be tender and soft with some browning.
- While the vegetables are roasting, make the vinaigrette.
- In a small bowl or a cup, whisk together extra virgin olive oil, whole grain mustard, honey, lemon juice, and freshly ground black pepper.
- When the vegetables are ready, drizzle them with the vinaigrette and toss everything gently together.
- Serve immediately and enjoy!
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Success Tips
- Give them enough space - You want the vegetables to be in a single layer if possible, and the bigger your pan and the more space you give them, the more they will caramelize and brown. If they're overlapping too much, they will steam rather than roast.
- Garlic - Make sure to use garlic powder for roasting the vegetables, not fresh garlic. They're roasted at a high temperature, and the fresh garlic would burn fast and become bitter.
Serving Suggestions
This side is great for Thanksgiving if you want to try something new and healthier with your turkey, but you can serve it with countless other dishes! It's delicious with roasted chicken, salmon, grilled meats, or steak.
Some other sides this dish would go really well with are these Rosemary Mashed Potatoes, these Roasted Garlic Mashed Potatoes, or these Caramelized Onion Mashed Potatoes.
Storing and Reheating
Storing: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. I don't recommend freezing the roasted vegetables; they'd be very mushy once defrosted.
Reheating: You can reheat the veggies either on the stove in a non-stick pan with a splash of water or on a baking sheet with parchment paper in a preheated oven at 300°F for 10 minutes.
FAQs
Yes, you can! I recommend fresh ones for the best flavor, but frozen ones work too in a pinch. You can roast them from frozen.
Yes, but you may have to adjust the cooking time and cook it for a little longer if you're adding things like broccoli or cauliflower. Keep in mind that the veggies need space to brown. If they're overlapping too much, they will steam rather than roast.
Other Sides with Carrots or Green Beans
If you're looking for other ways to cook the two veggies, check out any of the four recipes below! Head over to Sides to see all the latest ones.
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Have you tried these Roasted Green Beans and Carrots? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Roasted Green Beans and Carrots
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 2-4 1x
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These Roasted Green Beans and Carrots are tossed with a simple honey mustard-vinaigrette and they make a delicious side dish for any dinner! The recipe has just 10 ingredients, and it can be ready in under 45 minutes. You can easily modify it to make it vegan, and it's great for meal prep!
Ingredients
- 1 lb carrots, peeled and cut into approx. 2-inch long pieces
- 0.5-1 lb green beans, ends removed
- 1 tbsp avocado oil (or other cooking oil)
- 1 tsp fine sea salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
- 1 tbsp extra virgin olive oil
- 2 tsp whole grain mustard
- 2 tsp honey
- 2 tsp freshly squeezed lemon juice
- ¼-½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Add the green beans and chopped carrots to the baking sheet. I like to keep them separated so they brown better.
- Drizzle them with avocado oil and toss.
- Season with sea salt, garlic powder, onion powder, and Italian seasoning, and toss again to coat evenly.
- Spread them out into a single layer so they have more space to brown and caramelize.
- Roast them in the preheated oven for 15 minutes, toss to flip, and roast for another 15-20 minutes until golden.
- While the vegetables are roasting, make the vinaigrette.
- In a small bowl or a cup, whisk together extra virgin olive oil, whole grain mustard, honey, lemon juice, and freshly ground black pepper.
- When the vegetables are ready, drizzle them with the vinaigrette and toss everything gently together.
- Serve immediately and enjoy!
Notes
Storing: Store any leftovers in an airtight container in the fridge for up to 3-4 days. Do not freeze.
Reheating: Reheat in a nonstick pan on the stove with a splash of water until warmed through, or in the oven at 350°F on a parchment paper-lined baking sheet for about 10 minutes.
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