Roasted Carrots, Parsnips and Green Beans

Roasting veggies is my favorite way to cook them. Is it your favorite way as well? They stay so crispy and the flavors are so nice! A simple olive oil, salt and pepper is all that’s needed to make them yummy.  And it made for a beautifully colorful dish.

Hmmmm orange, white and green. I’ll remember that for St. Patrick’s Day.

I served these on Christmas Eve along with this Pot Roast and mashed potatoes and they were perfect.  I had intended on making only carrots but there were no purple ones to be found at the store that day so i picked up some parsnips instead. I already had the green beans at home.


Roast Carrots,  Parsnips and Green Beans


  • 3 bunches baby carrots (the real baby carrots-not the little ones in the bag), about 1 lb, peeled and cut into inch lengths.
  • 1/2 lb parsnips, peeled and cut into pieces the same size as the carrots
  • 1 lb fresh green beans, ends trimmed, cut into the same size as the parsnips and carrots
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • garlic powder


  1. Pre-heat oven to 375.
  2. Line a baking sheet with aluminum foil.
  3. Spread out all of the carrots and parsnips onto the baking sheet, drizzle with olive oil and sprinkle with salt, pepper and garlic powder.
  4. Cook in the oven for about 15 minutes.
  5. Remove the baking sheet from the oven, add the green beans, spread them around and add more olive oil, salt, pepper and garlic powder if needed.
  6. Cook for another 10 minutes.
  7. Remove from the oven and serve right away.

Roasted Green Beans

I love green beans. I always have. When I was little I loved eating them raw and I still do. Now that I’m old enough to use the oven I also roast them. Roasting is my preferred method of cooking them too as I basically like them cooked through but still very crisp. As you can see in the photo below I grated some cheese on top. YUM!  Could it be any easier? Cut each end off, throw them onto a baking sheet, sprinkle a little of this and a little of that and then **abracadabara** they’re done. The answer is ‘no’. It cannot be any easier. This recipe is a basic guide. Use your imagination. If you like spicy try a touch of hot sauce or cayenne pepper.  Try other salts. Try other peppers. Use onion powder instead of garlic powder. Or just leave them plain.  Green beans are totally fun.


Roasted Green Beans


  • As many fresh green beans as you (and whoever else is with you) will eat, washed and ends trimmed and beans relatively dry.
  • Olive oil to drizzle over them
  • kosher or sea salt to sprinkle
  • white pepper to sprinkle
  • freshly grated pecorino romano cheese
  • whatever else you think appropriate


  1. Pre-heat oven to 425F.
  2. Spread beans on one layer on a baking sheet.  Put them close together.
  3. Drizzle oil, salt, pepper and any other spices you like on them then toss with hands to evenly coast the beans with the oil and spices then spread them out evenly.
  4. Bake for about 10-15 minutes-until desired crispyness has been met.
  5. Put them on the plate or in the bowl and sprinkle with the cheese.

Sauteed Green Beans

Green Beans are so versatile aren’t they? Sauteeing them is easy and they stay crisp and delicious.  I made this as a side to my Cauliflower and Onion Linguine but it would also go great with chicken, beef or just about anything else.


Sauteed Green Beans

  • 1 tbsp olive oil
  • 1 lb fresh green beans, trimmed and cut on the bias into 2 inch lengths
  • Kosher salt and pepper
  • 3 garlic cloves, minced
  • ¼ cup water
  • 1 tsp fresh lemon juice
  • Freshly grated parmesan cheese


  1. Heat 2 tsp of oil in a 12 inch non-stick skillet over medium heat.  Add the beans and ¼ tsp salt and cook until spotty brown, 4 to 6 minutes.
  2. Clear the center of the skillet and add the remaining tsp oil and garlic.  Cook, mashing the mixture into the pan, until fragrant, about 30 seconds. Stir into the beans.
  3. Add the water, cover, and cook until the beans are bright green and still crisp, about 2 minutes.  Uncover, increase the heat to high and cook until the water evaporates and the beans are crisp-tender and lightly browned, 3 to 5 minutes. 
  4. Remove pan from the heat, add lemon juice, salt and pepper to taste and serve.
  5. Sprinkle with parmesan cheese if desired.

 From America’s Test Kitchen: Healthy Family Cookbook

And sprinkled with parmesan.


Green Bean Salad

I seriously love this salad. Crispy veggies and a simple dressing of olive oil, lemon juice, salt and pepper. It’s super easy to make and it’s delicious!! The original recipe only calls for 1/4 cucumber but since I love them I changed it to include the entire cucumber. The original recipe also only called for 1/2 pint of tomatoes but I throw in the whole pint. Why not?

Green Bean Salad


  • 1 pound fresh green beans, washed and trimmed
  • 1/4 red onion, sliced thin
  • 1 European cucumber, cut into small cubes
  • 1 pint grape tomatoes
  • Extra-virgin olive oil, for drizzling
  • 1/2 lemon, juiced
  • Coarse salt and pepper


  1. Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

Adapted from Rachael Ray.