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Roasted green beans and carrots on a platter

Roasted Green Beans and Carrots

Course: Side Dish
Keyword: Carrots, Green beans
Total Time: 30 minutes
Servings: 8 Servings
Calories: 145 kcal
Author: Lisa Marie Todd

This recipe for Roasted Green Beans and Carrots is easy to make and doesn’t take a lot of time. Perfect to serve as a weeknight or Holiday dinner side dish.



  • 2 pounds fresh green beans stem end trimmed
  • 2 bunches carrots trimmed and peeled
  • 2 shallots thinly sliced
  • 1 tablespoon fresh thyme minced
  • 3 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons Italian parsley
  • 1/2 cup almond slivers toasted


Toasting Almonds - Stove-top Method

  1. Pre-heat a small dry skillet over medium heat.

  2. Place almonds in the pan and spread out evenly in a single layer.

  3. Stir almonds to avoid burning for 2 to 3 minutes or until you begin to smell a slightly toasted fragrance.

  4. Remove skillet from heat and set aside to cool.  

Roasting Vegetables

  1. Preheat the oven to 400 degrees.

  2. In a large bowl, toss together the green beans, carrots, shallots, thyme and olive oil. Season with salt and pepper and toss again. Vegetables should be fully coated with oil.

  3. Transfer to a parchment lined baking sheet and roast for 20 to 25 minutes until vegetables are tender when pierced with a fork.  

  4. Top with toasted almonds and parsley and serve immediately.

Recipe Video

Nutrition Facts
Roasted Green Beans and Carrots
Amount Per Serving
Calories 145 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 18mg1%
Potassium 382mg11%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 5g6%
Protein 4g8%
Vitamin A 3455IU69%
Vitamin C 18.7mg23%
Calcium 78mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.