Modern
Roasted Vegetable Side Dish with Garlic Lemon Butter
Garlic Lemon Roasted Green Beans and Carrots is a simple vegetable side dish made by roasting fresh vegetables until tender and lightly browned. A quick garlic-lemon butter coats everything at the end, keeping the flavor bright, savory, and weeknight-friendly.
Inspired by Kitchen Tutor
Time
30m
Cost
$1.60
per serving
Servings
4
Diet
vegetarian
Ingredients
4
- fresh green beans, trimmed12 oz
- carrots, peeled and cut into 1/4-inch diagonal slices1 lb
- extra-virgin olive oil2 tbsp
- kosher salt3/4 tsp
- black pepper1/2 tsp
- smoked paprika1/2 tsp
- unsalted butter1 tbsp
- garlic, finely grated or minced2 cloves
- fresh lemon juice1 tbsp
- finely grated lemon zest1 tsp
- chopped fresh parsley2 tbsp
Instructions
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Tutor's tips
- •Cut the carrots thinly and evenly so they finish roasting at the same time as the green beans.
- •Do not crowd the baking sheet. Use two pans if needed, because crowded vegetables release moisture and soften.
- •Add the lemon butter after roasting, not before, so the garlic stays mellow and the lemon flavor remains fresh.
