Garlic Herb Roasted Potatoes Carrots and Green Beans

08.24.2017

Perfect Roasted Vegetables! This simple veggie blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to delicousness. 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 Vegetables

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.

MY LATEST VIDEOS
MY LATEST VIDEOS

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 Roasted Vegetable Recipes You Might Like

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Roasted Vegetables with Garlic and Herbs

5 from 8 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!

Course: Side Dish
Cuisine: American
Keyword: roasted vegetables
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 5
Calories: 217 kcal
Author: Jaclyn

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*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 87mg 4%
Potassium 967mg 28%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 8g
Protein 4g 8%
Vitamin A 313.8%
Vitamin C 32%
Calcium 7.6%
Iron 11.8%
* Percent Daily Values are based on a 2000 calorie diet.

28 comments

  • 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 Reply

  • 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 Reply

    • Jaclyn: In a baking dish lined with foil, then rewarm briefly in the oven if possible. November 9, 2018 at 3:04pm Reply

  • Aishah Cross: It turned out well…I loved it and my brother did too.. October 28, 2018 at 5:52pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d