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Roasted Green Beans and Carrots

These delicious roasted green beans and carrots are an easy, low-effort vegetable side dish that pairs with any meal. Ready in just 30 minutes, chopped carrots and green beans are roasted to crispy perfection with olive oil, rosemary, thyme, garlic, and a drizzle of honey.

a serving plate of roasted carrots and green beans topped with Pecorino cheese, lemon zest, and a drizzle of honey.

Nothing transforms a vegetable side dish from standard to absolutely delicious like roasting them. 

They’re my favorite way to cook vegetables, which is why I’ve got an array of roasted vegetable recipes on this site: try these honey garlic roasted rainbow carrots, balsamic & maple glazed brussel sprouts, perfectly crispy roast potatoes, and easy roasted frozen green beans.

Another really easy vegetable side dish recipe is my crispy air fryer frozen cauliflower recipe!

These roast green beans and carrots are a great way to add some delicious flavor and texture to what can otherwise be a fairly bland and standard side dish. 

Why You’ll Love This Recipe

Seasoned with salt, pepper, garlic, rosemary, and thyme, the green beans and carrots are roasted until crispy on the outside and perfectly tender on the inside and are then drizzled with a little honey and cheese that takes this side dish from good to great.

Here’s why I think you’ll love this recipe:

  • It’s easy. Throw your carrots and green beans in a roasting dish with your oil and seasoning, and you’re halfway done.
  • Roasting your vegetables brings out the most delicious flavor and texture
  • They’re finished with cheese, honey, and a sprinkling of lemon zest to elevate these simple vegetables to something really delicious
  • Only simple ingredients are required – you likely already have most of the ingredients in your cupboards!

Ingredients You’ll Need

Here are all the ingredients you’ll need for this recipe – scroll down to the recipe card for the exact quantities required along with instructions for making the recipe. I’ve also included some potential substitutions in the section below in case you can’t find something.

  • Whole carrots: I used whole carrots for this recipe which I then halved and quartered so they’re a similar length and width as the green beans for even cooking. You could also use rainbow carrots to add some more color to your dish.
  • Green beans: You could either use fresh green beans with the ends trimmed for this recipe, or you could also use frozen green beans as they cook a little quicker than the carrots.
  • Olive oil: Olive oil is my preference for roasting vegetables due to the flavor it adds.
  • Seasonings: A mix of salt, black pepper, garlic powder, dried rosemary, and dried thyme are perfect for your roasted carrots and green beans. You can easily adjust this recipe according to your tastes or what you have, though – see the substitutions below.
  • Honey: I love to drizzle the carrots and green beans with a little honey about 5 minutes before removing them from the oven to give them a deliciously sticky sweetness.
  • Cheese: A scattering of grated cheese finishes this dish perfectly. You could use Parmesan cheese, but I typically use Pecorino cheese which is very similar to Parmesan but easier to find a vegetarian variety.
  • Lemon: Finally, adding a little lemon juice and lemon zest is the perfect finish to this recipe. It’s not essential for everyday cooking, but does elevate your carrots and green beans if you’re looking to serve this vegetable side dish for an occasion.
a photo of the four seasonings used for this roasted carrots and green beans recipe: black pepper, garlic salt, rosemary, and thyme.
here are all the seasonings used for this recipe…

Substitutions for This Recipe 

Roasted green beans and carrots are such a great recipe because they’re so versatile – you can adjust seasonings and toppings according to your preferences and what you already have and you’ll still get a great result. Here are a few potential substitutions for this recipe.

  • To make this recipe suitable for vegans, you can swap the honey for maple syrup, and omit the cheese used at the end of this recipe.
  • If you don’t want to use olive oil, you could use rapeseed oil, vegetable oil, or ghee instead.
  • Other seasonings that would also work include smoked paprika and cayenne pepper to add some heat to your vegetables, oregano, Italian seasoning, or mixed herbs. You could also add balsamic vinegar to glaze the carrots and green beans while cooking.
  • If you can’t find Pecorino cheese and don’t eat Parmesan due to dietary requirements (i.e. you’re vegetarian), you could also use crumbled feta cheese or goat’s cheese, or simply forego the cheese altogether!
  • Other additions to this recipe that would be nice include adding in thinly sliced red onions, red peppers, broccoli, or cauliflower.

How To Roast Green Beans and Carrots

The recipe card at the bottom of this page includes the full instructions along with the exact ingredients you need for this recipe. Here’s an overview of how to make this recipe along with some process photos.

Quick Overview

This roasted green beans and carrots recipe is extremely easy to make: you combine the carrots, green beans, oil, and seasonings, and roast for 30 minutes before adding your toppings to finish.

Step by Step Instructions

Let’s go through cooking this recipe step by step.

Step 1) Prepare your carrots and green beans

If you’re using whole green beans, trim the ends off them. Slice the ends off your carrots, and then quarter them lengthways. Depending on how long your carrots are, you might also want to cut them in half to make them a similar length to the green beans.

Step 2) Combine the carrots and green beans with the oil and seasonings

You can either use a mixing bowl or just combine the ingredients directly in the baking tray you’re using for this step. Drizzle the oil and seasonings (salt, pepper, garlic, rosemary, thyme) over the vegetables and using a spoon or clean hands to ensure they’re fully coated.

Step 3) Arrange the carrots and green beans and roast

Arrange the carrots and green beans on your roasting tray so they’re evenly spread out (some overlapping is fine, but avoid having one big pile in the middle of your tray!). Roast your veg for 25 minutes until they are tender and slightly crispy on the edges.

Drizzle over your honey, and then roast for another 5 minutes.

Step 4) Add your toppings

Serve the roasted green beans and carrots on your serving dish, and top with the cheese, lemon juice, and lemon zest.

a close up shot of a serving dish with roasted green beans and carrots topped with Pecorino cheese and lemon zest
the finished roasted carrots and green beans topped with cheese, lemon zest, and a drizzle of honey

Recipe Serving Suggestions

This recipe is lovely served alongside a roast dinner, such as roast potatoes, cauliflower cheese, and even some veggie pigs in blankets for an extra treat!

You could easily serve this recipe as a tasty side dish alongside any main meal, though, like this baked orzo recipe, or even alongside a lentil bolognese.

Expert Tips

This recipe is fairly straightforward, but here are a few expert tips I’ve picked up from making this recipe hundreds of times over the years!

  • Make sure you preheat the oven efficiently before adding the carrots and green beans. This ensures they get delicious crispy on the outsides rather than going overly soft and soggy while cooking.
  • Spread the green beans and carrots evenly over the roasting tray to give them space while roasting. An overly crowded tray won’t allow the vegetables to get crispy.

How To Store

If you have leftovers, you can store your roasted green beans and carrots in an airtight container in the refrigerator for 3-5 days. Make sure they’ve fully cooled before refrigerating.  

To reheat them, I would recommend placing them in a preheated oven for 10 minutes until they’re warmed through. You could microwave them, but you’ll likely end up with slightly soggy green beans and carrots.

This recipe also freezes great. To freeze, I would recommend spreading the cooled roasted green beans and carrots on a baking sheet and freezing. Then, once they’re frozen, you can transfer them to a storage container or freezer bag.

Recipe FAQs

What can I add to green beans to make them tastier?

If you’re bored of bland green beans, roasting them in seasonings and a little olive oil will instantly liven up this popular side dish. You could also add a little butter, garlic, and some grated hard cheese after cooking.

Are roasted carrots better than boiled ones?

Yes, absolutely. At least, in my opinion, roasted carrots are far better than boiled carrots! This method of cooking them gives you the freedom to add a range of seasonings that take a fairly standard vegetable and turn them into a real showstopper. Just try my honey garlic roasted carrots to see for yourself!

Do you have to blanch green beans before cooking?

If you’re roasting your green beans, you don’t need to blanch them before cooking. They’ll turn perfectly tender while roasting in the oven.

What flavors go well with green beans?

Green beans are such a versatile vegetable that a wide range of flavors pair perfectly with them. Like in this recipe, rosemary, thyme, garlic, and lemon zest are a fantastic combination for your roasted green beans. However, soy sauce, garlic, and honey is another flavor profile that works perfectly.

a serving plate of roasted green beans and carrots

Roasted Green Beans and Carrots

Yield: 3-4 portions
Cook Time: 30 minutes
Total Time: 30 minutes

This roasted green beans and carrots recipe is a simple but delicious way to elevate what could otherwise be a relatively standard vegetable side dish. Ready in just 30 minutes, and perfectly paired with thyme and rosemary, garlic, honey, and lemon zest.


  • 300g whole carrots (3-4 large carrots)
  • 300g green beans
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • Salt & pepper to taste (~1 tsp)
  • 1 tbsp honey
  • ½ lemon (juice and zest)
  • 15g Pecorino cheese


  1. Preheat your oven to 200C | 400F
  2. Quarter your carrots lengthways and chop them in half so they’re an even length to your green beans. If needed, trim the ends off your green beans.
  3. Add the carrots and green beans to a baking tray/roasting pan and drizzle over the olive oil, rosemary, thyme, garlic powder, and salt and pepper.
  4. Use a spoon or clean hands to mix the seasonings and oil with the carrots and green beans to ensure they’re all evenly coated. Spread the vegetables evenly on the baking dish, then place in the oven to roast for 25 minutes.
  5. Remove the baking tray from the oven and drizzle the honey over your vegetables.
  6. Return the honey-glazed green beans and carrots to the oven for a further 5 minutes so the honey can begin to caramelize the vegetables and turn into a sticky sauce.
  7. Remove your vegetables from the oven and dish them up on your serving platter.
  8. Add your toppings - squeeze over the lemon juice, and top with the lemon zest and cheese. You could also add a sprinkle of flaky sea salt.
  9. Serve hot and enjoy!


If you only have frozen green beans, these will also work great in this recipe! Frozen green beans still cook quicker than the carrots so both vegetables should be ready at the same time. You can use either French green beans (the longer, skinnier variety) or standard green beans.

I don’t peel my carrots before chopping them (although of course always wash your carrots!), but you can peel them if you would prefer to.

You could also mix up the green beans, carrots, and seasonings and then freeze in an airtight freezer bag to use at a later date. Simply add oil and roast from frozen for an extra 10 minutes or so.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 173mgCarbohydrates: 19gFiber: 5gSugar: 10gProtein: 4g

Nutritional information is not always 100% accurate.

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