Garlic Herb Roasted Potatoes Carrots and Green Beans

08.24.2017

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 Vegetables including potatoes carrots and green beans with garlic herb seasoning.

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.

Roasted Vegetables including potatoes carrots and green beans with garlic herb seasoning. Shown here on a dark sheet pan after roasting.

Ingredients You’ll Need for This Recipe

  • Baby red potatoes
  • Carrots
  • Olive oil
  • Fresh thyme and rosemary
  • Salt and pepper
  • Green beans
  • Garlic

Garlic Herb Roasted Potatoes Carrots and Green Beans

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?

Garlic Herb Roasted Potatoes Carrots and Green Beans

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:

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Roasted Vegetables with Garlic and Herbs

5 from 10 votes

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!

Servings: 5
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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

  1. 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.

  2. 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.

  3. 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.

Nutrition Facts
Roasted Vegetables with Garlic and Herbs
Amount Per Serving
Calories 217 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 87mg4%
Potassium 967mg28%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 8g9%
Protein 4g8%
Vitamin A 15690IU314%
Vitamin C 26.4mg32%
Calcium 76mg8%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: roasted vegetables
Calories: 217 kcal
Author: Jaclyn

47 comments

  • Deb: Can I make this a day ahead for a wedding reception? If so, how do I keep it from getting soggy? June 30, 2019 at 7:27am Reply

    • Jaclyn: I think it’s best when made fresh but you should be able cook almost fully then reheat in the oven the next day. July 1, 2019 at 10:37pm Reply

  • Crissy: I loved this so much, perfect seasoning for veggies and cooked to perfection. Will make again for sure! May 17, 2019 at 6:13pm Reply

  • william burke: great recepies May 15, 2019 at 12:37am Reply

  • Jamshed Elavia: please send me as much veg recipie as possible no eggs no fish May 13, 2019 at 12:10am Reply

  • Liza: I cooked this recipe twice and the family loves it! The 40 minutes cooking time is best when you like your veggies not over cooked. But i gave extra 5 minutes for the toddler so he can munch well!
    Happy eating! May 1, 2019 at 3:00pm Reply

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