black pepper to taste, a couple turns of a fresh pepper grinder
Instructions
Preheat oven to 425F. If you'd like easier clean up, line the large sheet pan with a sheet of parchment paper.
Place the trimmed green beans, carrot sticks, and halved garlic cloves on a large sheet pan. For tips on cutting the veggies, see notes below.
Drizzle the veggies with olive oil, then give everything a good toss to evenly coat the veggies in the oil. Sprinkle the veggies, evenly, with the salt.
Roast the veggies in the oven for 25-28 minutes, or until soft with brown "charred" spots on the veggies. (Charred bits are my favorite, as that's where the natural sugars in the veggies caramelize just like with my famous roasted sweet potatoes. Amazing flavor!)
Top the roasted green beans and carrots with freshly grated parmesan cheese, 1/4 cup toasted slivered almonds, or chopped fresh parsley, or without any extra toppings. Serve warm or at room temperature.
Notes
Cutting the Vegetables:To trim green beans, snap the bulky stem off the green beans. If snapping the ends off is time-consuming, here's an easy way to trim green beans using a knife. Another option is to buy pre-trimmed green beans (usually found in a bag in the produce department at the grocery store).To cut the carrots into sticks, cut large carrots in half lengthwise, then cut each half into 3 long sticks. There's no need to peel the carrots, unless you want to. If using baby carrots, cut the carrots in half lengthwise. Convection Oven Tip: If you have a convection oven, use the convection setting. The convection setting is circulates air around the food as it cooks (this is exactly what an air fryer does). The result is soft and slightly-crisp roasted vegetables-so good! You'll need to reduce the cooking time by about 5 to 8 minutes, depending on your oven. Just keep an eye on the veggies around the 20 minute mark.