Description
Tender carrots and crisp-tender green beans develop golden, caramelized edges and a subtle thyme aroma as they roast. This simple side bursts with earthy sweetness and vibrant crunch, perfect alongside any main course.
Ingredients
- 500 grams carrots
- 300 grams green beans
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Wash and dry the carrots and green beans, then trim the ends and cut the carrots into uniform sticks.
- In a large bowl, toss the carrots and green beans with olive oil, salt, pepper, garlic powder, and dried thyme until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring none overlap.
- Roast in the preheated oven for 20 minutes, then use a spatula to flip and rearrange the vegetables for even browning.
- Return to the oven and roast an additional 10–15 minutes until the edges are crispy and lightly caramelized.
- Remove from the oven and let rest for 2 minutes before serving.
Notes
- For extra crispiness, preheat the baking sheet in the oven before adding the vegetables.
- Don’t overcrowd the pan; leave space between pieces to allow hot air circulation.
- Swap dried thyme for rosemary or oregano depending on flavor preference.
- Leftovers can be reheated in a hot oven to retain crisp texture.