My favorite way to roast veggies! These roasted green beans and carrots are topped with toasted almonds, salty feta, and a drizzle of hot honey. They're so simple and full of flavor.
Roasted Veggies:
I love to highlight fresh produce! And these roasted green beans and carrots really steal the show.
They're caramelized in a super hot oven, then topped with toasted almonds, creamy feta, and a generous drizzle of hot honey!
I've been making this recipe on repeat for the last three days. I can't get enough! It's SO simple yet BIG on flavor.
If you love sweet potatoes, try these roasted green beans and sweet potatoes too!
Essential Ingredients:
- Carrots - Peel and cut them into 3 to 3 ½ inch long pieces. They should be fairly thick, not too skinny.
- Green beans - Top the green beans by removing any leftover stems.
- Peach jam - My secret weapon! I love to use peach jam in all kinds of recipes! It adds a subtle sweetness to savory recipes.
- Olive oil - It adds flavor and encourages the veggies to caramelize.
- Sliced almonds - I buy a big bag of these at Costco for a steal. They add crunch to salads, roasted veggies, and smoothie bowls.
- Feta - For a creamy, salty element.
- Hot honey - Don't skip this! That sweet-salty combo is too good. If you can't handle any heat, swap it with regular honey.
How to Roast Carrots and Green Beans:
These carrots and green beans are SO easy to make!
- Roast the veggies: Toss them in the olive oil and jam mixture, then dump them on a sheet pan. It's really that easy.
- Toast the almonds: Don't add the almonds until the last 5 minutes or else they will burn instead of toast.
- Add the feta and honey: Transfer the roasted veggies to a serving dish, top with feta, and drizzle with hot honey.
Recipe Tips:
- A hot oven is key! It causes the veggies to caramelize against the hot pan, creating more flavor.
- Don't add the almonds until the last 5 minutes. If you roast them the entire time, they will burn.
- If you can't handle any heat, swap the hot honey with regular honey. It will still be delicious!
- Don't crowd the pan! A crowded pan steams the veggies instead of roasting them.
Storage Tips:
We never have leftovers! We promptly devour the whole pan.
If you happen to have leftovers, transfer the roasted veggies to an airtight container and store in the fridge for up to 3 days.
More Easy Recipes:
- Grilled Corn with Lemon Herb Butter
- Honey Sriracha Brussels Sprouts
- Easy Candied Brussels Sprouts
- Buttered Corn Ribs
- Honey Roasted Carrots and Parsnips
- Maple Roasted Carrots
Roasted Carrots and Green Beans
Equipment
- Sheet pan
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 4 large carrots (approx. 11 ounces)
- 6 ounces green beans
- 1½ tablespoons peach jam
- 1½ tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ cup sliced almonds
- ¼ cup feta cheese
- ½ tablespoon hot honey I used Mike's hot honey
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Peel and cut the tops off the carrots. Cut the carrots into roughly 3 inch long pieces.
- In a small bowl, whisk the peach jam, olive oil, and kosher salt until combined. In a large bowl, combine the green beans and sliced carrots.
- Add the jam mixture to the green beans and toss until evenly coated. Dump the veggies onto a sheet pan and use a spatula to spread them apart.
- Roast for 20 minutes. Once the time is up, carefully add ¼ cup of sliced almonds to the pan and use a spatula to move the veggies around.
- Roast for 4 to 5 more minutes, until the almonds are lightly browned and toasted.
- Remove the roasted veggies from the oven. Transfer to a serving dish, top with ¼ cup of feta cheese, and drizzle with the hot honey. Serve immediately.
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