Roasted Green Beans and Carrots

Roasted green beans and carrots are a simple and delicious side dish. They’re extremely flavorful and can be prepped in only minutes. They are perfect for special occasions and busy weeknights. Your family is going to love this healthy side.

This healthy side dish is perfect for any type of dinner whether you're making something fancy like Chicken Piccata and Mashed Potatoes or One Pot Tuna Pesto Pasta. Green beans and carrots are tossed with honey dijon flavors and are roasted in the oven while the rest of your dinner cooks. Talk about easy, it’s kid friendly too!

Jump to:

• Why You’ll Love These Roasted Green Beans and Carrots
• Everything to Make Roasted Green Beans and Carrots
• Should I Use Frozen or Fresh Green Beans?
• Are Baby Carrots Necessary for This Recipe?
• How to Roast Green Beans and Carrots Step by Step
• Tips for Roasting Vegetables
• What to Serve with Honey Roasted Green Beans and Carrots
• Storing the Roasted Green Beans and Carrots
• Roasted Green Beans and Carrots

Why You’ll Love These Roasted Green Beans and Carrots

• The green beans and carrots are seasoned with more than just salt and pepper, we make a simple homemade honey mustard sauce that’s drizzled over top. This gives the veggies a sweet and savory flavor that you’ll love.
• You only need a few minutes for prep and then it’s finished in the oven, bake this while the rest of your meal is cooking for an easy dinner.
  It’s kid friendly and healthy
• This recipe uses frozen green beans which are both affordable and convenient. Plus they take slightly longer to cook than fresh which compliments the cooking time of the carrots. If you love frozen green beans as much as we do you must try our Cheesy Parmesan Frozen Green Beans.

Everything to Make Roasted Green Beans and Carrots

Only simple ingredients are needed to make this roasted green beans recipe. These ingredients are versatile and are commonly found in my pantry at all times. Hopefully you have most of these on hand already!

For the honey dijon sauce

Olive oil - use a good quality olive oil for the best flavor
Honey - helps enhance the sweetness from the carrots and green beans, it also balances the tartness from the mustard
Dijon and whole grain mustard - adds tanginess and a savory flavor to the veggies

The Veggies

Frozen green beans - cut or french, it does not matter. I used french for this recipe
Baby carrots - they cook quicker than large carrots and are nice and are the perfect shape. If you have regular carrots on hand you can use those instead. I recommend cutting them down into bite sized pieces so they don’t take too long to cook.
Garlic cloves - Use fresh, it will make a difference I promise
Salt and pepper - I like to use seasoned salt, what good recipe doesn’t have salt and pepper?

Garnish

Parmesan cheese
Parsley - fresh not dried

Should I Use Frozen or Fresh Green Beans?

So what is best for this recipe? Fresh or frozen green beans? I would say you can use either fresh or frozen green beans. I like to use frozen for a few reasons. One, they last longer and I can keep them on hand for as long as I’d like until I’m ready to use them. Two, as they bake in the oven they release moisture as they thaw and don’t get dried out easily. Three, because they’re starting from frozen, they don’t over bake and get mushy the longer they cook.

We love to use fresh seasonal ingredients around here and green beans are in season from May to October. Whether you’ve got them growing in your yard or see them at your local farmers market, I highly recommend using them in this recipe.

I personally have not used fresh green beans with this recipe. However, if you do use fresh green beans, don’t forget to trim the ends and watch them as they cook making sure not to over bake them with the carrots. The fresh green beans are going to provide delicious fresh sweet flavor that frozen may not be able to provide at the same extent that fresh would. If you end up trying fresh green beans instead, let me know how it is!

Are Baby Carrots Necessary for This Recipe?

You’ll notice that the choice of carrots for this recipe is baby carrots. I love using baby carrots because of their size, uniformity, and the lack of prep that goes into them. Upon buying them from the grocery store they’re already pre-packaged and ready to bake.

One of the other biggest reasons I choose baby carrots is that carrots typically bake for 20-35 minutes until they’re tender (assuming they’re not cut super thick). Green beans on the other hand only need to bake for 15-25 minutes. The smaller the carrots, the faster they cook so you’re less likely to overcook your green beans.

All of this isn’t to say you can’t use other types of carrots for this recipe. Carrots are in season late spring and in the fall so I love using whole fresh carrots that time of year. If you can get your hand on some heirloom carrots that are multi-colored I recommend you go for those! The sweetness and flavor from seasonal carrots are so good.

As a result, yes, you can use full sized carrots. In doing so, my biggest tip for you is to cut carrots small and make sure they’re uniform in size if possible. Peel carrots for the best baking results before roasting.

How to Roast Green Beans and Carrots Step by Step

Step 1: Preheat oven to 425 degrees
Step 2: In a small bowl whisk together the olive oil, honey, dijon mustard, and whole grain mustard. Mix until well combined. Set aside while you prep the green beans and carrots.
Step 3: In a large baking dish add the carrots and green beans. Drizzle the honey mustard dressing over top. Add the garlic, salt and pepper, and stir until all the carrots and green beans are covered.
Step 4: Place the carrots and green beans in the oven and bake for 40 minutes. The carrots should be fork tender. One done, remove the roasted vegetables from the oven and let cool for a few minutes. Top with fresh parsley and parmesan cheese. Sprinkle the cheese while the veggies are warm then enjoy the parmesan roasted green beans and carrots.

Tips for Roasting Vegetables

Consider using a rimmed large baking sheet to avoid the veggies from rolling off and to provide enough surface area to keep the veggies in a single layer on the sheet pan creating an uneven bake.

Use a high heat and roast in the center of the oven
Stir the veggies half way through to make sure all sides cook evenly

What to Serve with Honey Roasted Green Beans and Carrots

These roasted green beans and carrots make the perfect side for an easy weeknight dinner or a holiday meal. Here are some recipes I’m loving that pair perfectly with this carrots recipe!

Baked Feta Chicken
Bacon Wrapped Pesto Chicken
Chicken Curry with Almond Milk

Storing the Roasted Green Beans and Carrots

To store the roasted green beans and carrots, simply let cool then place in an air tight container and place in the refrigerator for up to a week. Reheat in the microwave in 30 second increments or until the green beans and carrots are fully warmed. I would not recommend freezing these veggies as it may lead to an undesirable texture.