Cumin-Spiced Charred Broccoli and Green Beans
TThis easy side dish proves that simple vegetables can have serious personality. This Cumin-Spiced Charred Broccoli and Green Beans recipe roasts the two together until beautifully charred and caramelized… while cumin adds warm, earthy flavor. A shower of fresh cilantro or parsley wakes everything up at the end. It’s smoky and savory, with barely any fuss.
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I’m always encouraging people to eat a wider variety of vegetables, and combining two favorites on one sheet pan is an easy way to make that happen. Broccoli and green beans both contribute fiber, along with a medley of vitamins, minerals, and protective plant compounds.
More easy roasted vegetable recipes!
Roasting is one of my go-to ways to turn everyday vegetables into something crave-worthy. The oven concentrates their natural sweetness while creating beautifully browned, crisp edges… with very little hands-on work. Here are a few more veggie-packed sides to try:
- Addictive Charred Broccoli
- The Best Roasted Vegetables
- Smashed Parmesan Brussels Sprouts
- Buffalo Roasted Veggies
- Smashed Broccoli Parmesan
- Zucchini Parm Crisp
- Sweet Potato with Ultra Crispy Parmesan & Pepper
This recipe was born during one of those “use what’s in the crisper” evenings. I had broccoli florets and a few handfuls of green beans leftover from a crudité platter…so onto a sheet pan they went with cumin and salt. The deeply browned edges were so tasty that I started stealing pieces straight from the pan before dinner reached the table. Needless to say, this simple combination earned a permanent spot in my vegetable rotation.
For the best char
Give the vegetables plenty of breathing room in a single layer on the pan. If your sheet pan feels crowded, divide everything between two pans so the veggies roast instead of steam. Be generous with the olive oil spray and let those edges get nice and dark — that’s where the magic happens.
Serve them straight from the oven with a squeeze of lemon and a dollop of hummus on the side for dipping (you can also spread some hummus on each plate and pile the veggies on top), or you can top with a drizzle of my Homemade Basil Pesto.
And if you’d like to transform the same vegetable duo into a complete dinner, my One Sheet Mediterranean Shrimp with Charred Vegetables and Sheet Pan Lemon Garlic Chicken and Veggies have you covered.
Enjoy these roasted veggies in a Harvest Bowl!
Cumin-Spiced Charred Broccoli and Green Beans
Ingredients
- 1 pound fresh green beans
- 1 pound broccoli florets
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- Ground black pepper or red pepper flakes to taste, only if you like things spicy
- ¼ to ½ cup minced fresh cilantro or parsley, optional for garnish
Instructions
- Preheat oven to 400°. On a large sheet pan (or two standard-size pans), arrange green beans and broccoli in a single layer. Mist tops liberally with olive oil spray and sprinkle with ground cumin and salt.
- Roast in oven for about 25 to 35 minutes until veggies become nicely charred.
- Season with extra cumin, salt and pepper to taste and garnish with optional chopped cilantro or parsley.
