This simple veggie 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!
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.
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.
Side note, since we are on the topic of roasted broccoli I have two sheet pan dinner recipes that have roasted broccoli as the side (1 here, 2 here. Try both!).
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.
And they are a great side to chicken, beef, pork and seafood. I’m thinking next time I’m going to serve this with some butter seared steak. Mmm mmm!
Or just make it for a midday snack, that’s great too :).
Garlic Herb Roasted Potatoes Carrots and Green Beans
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
Meg @ Meg’s Meal Planning: This looks delicious! I’m going to make a big batch this weekend! August 25, 2017 at 7:52am
Jaclyn: I hope you love it Meg! August 26, 2017 at 12:25am
Paige Flamm: This looks so so yummy! Potatoes and veggies is a daily occurrence in our house! We’ll have to try this soon!
Paige August 25, 2017 at 10:24am
Janice Cook: Looks delicious August 25, 2017 at 11:47am
Jaclyn: Thanks Janice! Hope you get a chance to try them soon! August 26, 2017 at 8:09pm
Donna: Pinned it! This will be especially good when we have fresh green beans from the garden next year. August 27, 2017 at 7:54am
Jaclyn: Thanks for pinning! Hope you love it! August 28, 2017 at 10:46am
Cynthia: I just made it, I added sweet potatoes and eliminated the salt….so good September 5, 2017 at 8:31pm
Kaitlin: It was delicious. I had a limited amount of fresh green beans so I add asparagus. September 7, 2017 at 5:13pm
Jaclyn: I’m glad you liked it Kaitlin :)! September 7, 2017 at 11:07pm
richard j lupher: looks as tasty as any. September 19, 2017 at 5:11pm