Perfect Roasted Potatoes Carrots and Green Beans! This simple veggie blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to deliciousness. It’s an excellent go-to side dish that pairs well with just about anything!
Roasted Potatoes Carrots and Green Beans
If you haven’t noticed by now, I’m allllll about those roasted veggies! When fresh vegetables are roasted they just develop a whole new delicious depth of flavor.
These roasted sheet pan veggies are perfect for any season too because you can usually always find good quality potatoes, carrots and green beans any time throughout the year.
Roasted veggies are the best way to convert a vegetable hater. Raw broccoli and roasted broccoli are nearly two different vegetables in my mind because they taste so much different.
This blend is deliciously seasoned with a fresh garlic and herb blend and after roasting they end with a perfect texture.
Ingredients You’ll Need for This Recipe
- Baby red potatoes
- Carrots
- Olive oil
- Fresh thyme and rosemary
- Salt and pepper
- Green beans
- Garlic
How to Roast Vegetables
- Preheat oven to 400 degrees.
- In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste.
- Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
- Toss green beans in bowl with remaining 1/2 Tbsp olive oil, sprinkle with salt.
- Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.
- Roast until all of the veggies are tender and slightly browned, about 20 minutes longer.
What Should I Serve with These?
- Roast Chicken
- Slow Cooker Rotisserie Style Chicken
- Pan Seared Steak
- Lemon Butter Chicken
- Creamy Mushroom Chicken
Tips for Roasted Vegetables
- Cut each separate type of veggie about the same size as each other so they roast evenly.
- Use olive oil so they don’t dry up.
- Season. Vegetables really benefit from a light seasoning, fresh herbs, spices, garlic, shallots, onions are all great choices. And don’t skip the salt.
- Vegetables vary in roasting time needed. So that’s why here we wait to add green beans because they don’t need as much time as larger and harder potatoes and carrots.
- Use a fairly high heat when roasting vegetables so they can brown and get a little color. Also a dark pan encourages browning so use one if you’ve got it.
More Side Dish Recipes You’ll Love:
- Roasted Zucchini, Squash and Tomatoes
- Roasted Brussels Sprouts with Honey and Balsamic
- Autumn Roasted Vegetables with Apples
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Roasted Vegetables with Garlic and Herbs
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This simple vegetable blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to perfection. It's an excellent go-to side dish that pairs well with just about anything!
Ingredients
- 1 1/4 lbs. baby red potatoes, halved and larger ones quartered
- 1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
- 3 Tbsp olive oil, divided
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz. green beans, ends trimmed, halved
- 1 1/2 Tbsp minced garlic (4 cloves)
Instructions
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Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
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Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.
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Recipe source: Cooking Classy
Recipe Notes
Try to cut each separate type of veggie about the same size as each other so they roast evenly.
Leanne Fournier: While I know it will be a different flavour could you substitute broccoli for the beans? April 6, 2019 at 10:44am
Jaclyn: Yes that should be fine. You may want to add just a little extra oil with them though as broccoli tends to need more than green beans. April 6, 2019 at 12:46pm
Deborah orr: i’m going to make this tonight. Do all the vegetables come out tender after 40 minutes March 21, 2019 at 6:21am
Jaclyn: Mine always do but you can add more time if needed. March 21, 2019 at 9:01am
Deborah orr: Thank you I will let you know how it turns out. Thanks again March 21, 2019 at 9:18am
Jaclyn: No problem! I hope you love the recipe! March 21, 2019 at 10:22am
Deborah orr: I made this last night my family went crazy over this recipe. I sprinkled som Parm cheese on it 10 minutes before it was done. Thank you again for this great recipe March 22, 2019 at 6:43am
Jaclyn: I’m glad it turned out well for you! Can’t go wrong with parmesan :). March 22, 2019 at 10:05am
John Stafford: I am preparing to cook this dish. But I have a question. Is the cooking sheet 18in by 13in? February 2, 2019 at 10:01am
Jaclyn: Yes a standard cookie sheet is 18 by 13. February 2, 2019 at 10:40am
Lisa Bell: I love my veggies January 17, 2019 at 11:20am
Lisa Bell: I will be making these delicious veggie recipe January 17, 2019 at 11:18am
Cecilia Gomez: Absolutely, delicious!! I made these today for my parents (visiting out of state). My mom and dad couldn’t stop raving about the veggies. My toddler even enjoyed them. We will definitely be making this recipe again. December 12, 2018 at 8:21pm
Ruth: Hi. Can you recommend how to take this to a friend’s for dinner? 30 min. drive. Thx November 2, 2018 at 6:29am
Jaclyn: In a baking dish lined with foil, then rewarm briefly in the oven if possible. November 9, 2018 at 3:04pm
Aishah Cross: It turned out well…I loved it and my brother did too.. October 28, 2018 at 5:52pm