These roasted green beans and carrots are a show stopper! Rainbow carrots and tender green beans are roasted with salt, pepper, and rosemary then tossed with butter, lemon juice and pecorino cheese – for a cacio e pepe twist! Not only do they taste amazing, but it’s an easy one pan dish that you’ll make again and again.
With the holidays fast approaching, I’ve been trying to come up with some super tasty roasted veg recipes!
And that’s how these babes were born! So what makes these cacio e pepe style roasted green beans and carrots so good?
Well let’s start with the most important part – the cheese!
Pecorino Romano is an aged sheep’s milk cheese that is similar in texture to parmigiano. It’s crumbly and buttery and it tastes amazing!
It’s also the star of the classic italian dish, Cacio e Pepe, which translates to cheese and pepper!
And although its super simple, it tastes SO amazing!
To be honest, I prefer to eat these at room temp because the flavor just gets more intense as they sit. But don’t get me wrong, they’re also delicious straight out of the oven!
- rainbow carrots (regular carrots will work fine, too!)
- green beans
- olive oil
- pecorino or parmesan
- lemon juice
How to make them
Let’s make these cacio e peppe roasted green beans and carrots!
First, you’ll want to preheat your oven at 400F degrees.
Now peel the carrots and cut them down the middle. And be sure trim the ends off of the green beans.
Place veggies on baking sheet and drizzle with olive oil and then toss with salt, pepper and rosemary.
Give it a good toss then place the veggies on the baking sheet and space them out.
Now put the sheet pan in the oven and roast at 400 degrees for 20 minutes. If they’re not tender at that point, continue cooking until tender when pierced with a fork.
After 20 minutes, remove the sheet pan from oven and immediately toss with butter, a drizzle of lemon juice, and half the cheese. Be sure to give it a taste and season with more salt and pepper if needed.
Now plate and finished vegetables and sprinkle the remaining cheese on top. Serve immediately or at room temperature.
How to make them for a large group
If you’re making these roasted green beans and carrots for a large group, it’s super easy to size-up the portions.
All you would need to do is double the recipe for a pound of green beans and a pound of carrots.
When it’s time to roast them, you’ll want to use two sheet pans – one for all the green beans and one for all the carrots. The reason you’ll want to do this is to ensure that the carrots are just as tender as the green beans… and that’s a lot harder to do if they’re mixed together.
Follow recipe as written but toss everything together after it’s done.
What to pair them with
These roasted green beans and carrots are the perfect side dish for everything from a late summer dinner to Thanksgiving or Christmas.
And if you need more tasty veggie recipes, try this strawberry goat cheese salad, or these roasted brussel sprouts and asparagus, or maybe some roasted broccoli with herby tahini, or my air fryer asparagus.
If you want more carrot and green bean recipes, try this roasted carrots with honey sriracha and goat cheese or japanese green beans. or my MIL’s cheesy green bean casserole,
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Cacio e Pepe Roasted Green Beans and Carrots
- 1/2 lb carrots trimed and halved
- 1/2 lb green beans trimmed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp rosemary
- 1/4 cup pecorino or parmesan
- 1 tbsp salty butter
- 1 tbsp lemon juice
- Preheat oven at 400F degrees.
- Place veggies on baking sheet and drizzle with olive oil then toss with salt, pepper and rosemary. Space the veggies out on the baking sheet and then place in the oven.
- Roast 400 for 20 minutes until tender.
- Remove the sheet pan from oven and immediately toss with butter, a drizzle of lemon juice, and half the cheese.
- Season with more salt and pepper to taste.
- Plate and finish with the remaining cheese on top.