Ingredients
- 1 bag (12 oz) fresh green beans trimmed, or trim them yourself
- 6-7 carrots peeled and quartered into long sticks
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt or Morton sea salt
- ¼ teaspoon black pepper
- 1 teaspoon Kinder's The Blend Seasoning or substitute 1/2 tsp garlic powder + extra salt and pepper
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- 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.
Nutrition
Video
Notes
For pre-trimmed green beans (like the 365 by Whole Foods 12 oz bag), skip the trimming step entirely — just dump them on the pan.
If your carrots are thick, halve them first, then quarter — you want sticks about the same thickness as the green beans so everything cooks evenly.
Don't crowd the pan. Use a half-sheet pan or larger. Crowded vegetables steam instead of roast.
Leftovers reheat well in a 400°F oven for 5 to 7 minutes — don't use the microwave or they'll lose their texture.
This technique works for almost any vegetable. Try broccoli, cauliflower, Brussels sprouts, sweet potato sticks, parsnips, zucchini, or bell peppers — same temperature, same time.
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