Roasted Green Beans and Carrots — Easier Than Making a Salad
Easier Than Making a Salad. Seriously.
These roasted green beans and carrots are the no-fuss sheet pan side I make when I want something other than a salad with our pasta — and honestly, they take even less effort. No chopping a head of lettuce, no whisking a dressing, no worrying about whether the cucumbers are getting soggy. You wash the green beans (don’t even bother trimming them), you quarter a few carrots into sticks, you toss everything with olive oil, salt, pepper, and a little Kinder's The Blend , and you slide the pan into a 425° oven. Twenty to twenty-five minutes later, dinner is on the table — crispy edges, garlicky, sweet from the carrots, and perfectly tender-crisp green beans. This is my back-pocket vegetable side for any pasta night.
🫒 This recipe is part of The Terrace, my Mediterranean diet hub — where I keep all my Mediterranean-friendly recipes, pantry staples, and the story behind why we eat this way.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase through my links, I may earn a small commission at no extra cost to you. Thank you for supporting StephanieCooksForACrowd.com!
Watch how easy these roasted green beans and carrots come together — or scroll down for the full printable recipe card.
Featured Tools & Ingredients
- SET OF 2 BAKING SHEETS: GoodCook’s Nonstick Cookie Sheet Set comes with two extra-large 15” x...
- EVEN BAKE, EVERY TIME: The heavy-duty gauge baking pans in this bakeware set ensure long-lasting...
• The pan these roast on. Crowded vegetables steam instead of crisping, so I want the room — and the two-pack means I can run a double batch when I'm feeding the whole table.
- 2 XL BOARDS FOR BIG PREP + BETTER KITCHEN FLOW: This bamboo cutting board set includes 2 large 18 x...
- JUICE GROOVE + CARRY HANDLE FOR EASY EVERYDAY USE: Each large bamboo cutting board features a deep...
• Quartering the carrots into even sticks is the only real knife work here, and a big board makes it fast. Cut them the same thickness as the green beans and everything finishes at the same time.
- 【PROFESSIONAL QUALITY STAINLESS STEEL】Made of thick, corrosion resistant stainless steel, carbon...
- 【PULL-RING AND LOCKING MECHANISM】Has locking ring and durable spring mechanism, pull the ring...
• I toss the vegetables in the oil right on the pan with these — no extra bowl to wash — then use them to turn everything halfway through and to serve. The tool that keeps this a true one-pan side.
See the complete shopping list ↓
Roasted Green Beans and Carrots
Ingredients
- 1 12 oz bag fresh green beans (trimmed, or trim them yourself)
- 6-7 medium carrots peeled and quartered into long sticks
- 2 tablespoons olive oil
- ½ teaspoon kosher salt or Morton sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Kinder’s The Blend Seasoning or substitute 1/2 tsp garlic powder + extra salt and pepper
Method
- Preheat the oven to 425°F. Line a large rimmed baking sheet with foil for easy cleanup (optional).
- Spread the green beans on the sheet pan. Quarter the carrots lengthwise into long thin sticks and add to the pan.
- Drizzle the olive oil over the vegetables. Sprinkle with salt, pepper, and Kinder’s The Blend.
- Toss everything with your hands or tongs until the vegetables are evenly coated. Spread them out in a single layer with a little space between pieces.
- Roast at 425°F for 20 to 25 minutes, until the carrots are tender and the green beans have browned edges.
- Serve hot.
Video
Notes
Why These Roasted Green Beans and Carrots Work
The best vegetable sides are the ones that don’t fight you. This one doesn’t. You’re not steaming, blanching, sautéing, or babysitting anything on the stovetop. It’s a single pan, a single oven temperature, and twenty-five minutes you’d be spending pulling out the salad spinner anyway.
The 425° oven is the secret. Hot enough that the natural sugars in the carrots caramelize at the edges, but not so hot that the green beans go limp. The olive oil helps everything brown evenly. The Kinder’s adds salt, pepper, and big chunks of garlic in one shake — and those chunks of garlic are what take this from “fine” to “I keep eating these straight off the pan.”
And the best part: it’s flexible. Don’t have green beans? Use broccoli. No carrots? Try parsnips, sweet potato, or zucchini. Same temperature, same technique, same easier-than-a-salad result.
A Few Things That Make Roasted Green Beans and Carrots Even Easier
- Don’t trim the green beans. I rinse them and that’s it. Pre-trimmed bagged green beans (like the 365 by Whole Foods 12 oz bag ) are even faster — straight from the bag onto the pan.
- Cut the carrots into thin sticks. A big cutting board makes quick work of it — quarter them lengthwise into long strips so they cook in the same time as the green beans. If your carrots are thick, halve them first, then quarter — you want them about the same thickness as the green beans.
- Don’t crowd the pan. Use a half-sheet pan or larger. Crowded vegetables steam instead of roast, and you’ll lose those crispy edges.
- Toss right on the pan. Drizzle the olive oil straight onto the sheet pan, add the seasoning, and toss everything with a pair of kitchen tongs — no extra bowl to wash. Shake the pan and turn the vegetables once halfway through so they brown on all sides.
- Trust the Kinder’s. The Blend has salt, pepper, AND garlic in one bottle, with chunkier pieces that hold up to the heat. If you don’t have it, use salt + pepper + garlic powder.
- Leftovers are excellent. They reheat well in a hot oven for a few minutes, or chopped up cold into a grain bowl the next day.
Roasted Green Beans and Carrots FAQ — The Questions I Get Every Time
What temperature should I roast green beans and carrots at?
425°F is the sweet spot. Hot enough to caramelize the carrots and crisp the green beans, but not so hot that anything burns before the centers cook through. I’ve tested it lower (400°) and the vegetables come out softer than I want. 425° gives you those crispy edges every time.
How long do I roast green beans and carrots?
20 to 25 minutes at 425°F. Check at 20 minutes — if the carrots are tender when you pierce one with a fork and the green beans have a little browning on the edges, they’re done. If your carrots are thicker than mine, you might need the full 25 minutes.
Do I need to trim the green beans?
Nope. I don’t. If yours have woody ends or tough tips, give them a quick trim, but most fresh green beans don’t need it. And if you buy pre-trimmed bagged green beans, that’s one more step you can skip.
Can I make roasted green beans and carrots ahead of time?
Yes — but they’re best fresh out of the oven. If you need to make them ahead, roast them, let them cool completely, and store them in the fridge for up to 3 days. Reheat in a 400°F oven for 5 to 7 minutes to crisp them back up. Don’t reheat in the microwave — they’ll steam and lose their texture.
What other vegetables can I roast this way?
Almost anything. Broccoli, cauliflower, Brussels sprouts, sweet potato sticks, parsnips, zucchini, and bell peppers all work at 425°F for 20 to 25 minutes. Just match the cut size — everything roughly the same thickness so it cooks evenly. The Kitchn has a great guide to roasting any vegetable if you want to branch out.
What pasta goes with roasted green beans and carrots?
Anything saucy. Stuffed shells (what I made the night I filmed this), Simple Lasagna, Cheese Tortellini, Cajun Chicken Pasta, or even just a big bowl of spaghetti with red sauce. The roasted vegetables add the freshness and texture that a salad would normally provide — without the salad part.
🛒 Complete Shopping List
Everything you need to make these Roasted Green Beans and Carrots — click any item to shop on Amazon.
Ingredients
Equipment
More Sides You’ll Love
- Honey Garlic Roasted Carrots — same 425° pan, sweeter glaze, same easy weeknight side.
- Cucumber Tomato Salad — fresh, light, and gone before you know it.
- Creamy Baked Mashed Potatoes — the make-ahead side dish your family will beg for.
Want a little note from my table every Saturday? Join my weekly newsletter — recipes, family moments, and whatever’s happening at the Longstreth house. Sign up here.
Roasted Green Beans and Carrots — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.