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.
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
- 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)
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 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.
Recipe source: Cooking Classy