Description
Roasted carrots and green beans are a delightful and nutritious side dish that enhances the natural sweetness and flavor of vegetables.
Ingredients
Scale
- 12 ounce green beans, trimmed
- 2 cup carrots, peeled and cut into 3-inch sticks
- 2 tablespoon olive oil
- 1/2 teaspoon dried tarragon (or Italian seasoning)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Wash the green beans and carrots thoroughly, then pat them dry. Trim the ends off the green beans and cut the carrots into uniform 3-inch sticks.
- In a large bowl, combine the green beans, carrots, olive oil, tarragon (or Italian seasoning), thyme, garlic powder, and red pepper flakes (if using). Toss until the vegetables are evenly coated. Season with salt and pepper to taste.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through for even browning.
- Remove from the oven when tender and starting to caramelize. Season with additional salt and pepper if needed, and optionally squeeze fresh lemon juice over the top and garnish with chopped parsley.
Notes
Optional: Serve with lemon juice and fresh parsley for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg