Can I use frozen green beans?

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.

Can I add other vegetables to this?

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.

Roasted Green Beans and Carrots

Name: Roasted Green Beans and Carrots
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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 tsp freshly ground black pepper

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5 from 1 review

Roasted Green Beans and Carrots

Recipe by Veronika Sykorova

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!

Total Time45 minutes
Yield2-4 1x
DietVegetarian

Ingredients

Units Scale

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
1/2 tsp garlic powder
1/2 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
1/4-1/2 tsp freshly ground black pepper

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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.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Sides
Method: Oven
Cuisine: American

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Find it online: https://thehealthfulideas.com/roasted-green-beans-and-carrots/