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 9 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*
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.
Course: Side Dish
Cuisine: American
Keyword: roasted vegetables
Calories: 217 kcal
Author: Jaclyn

40 comments

  • Leanne Fournier: While I know it will be a different flavour could you substitute broccoli for the beans? April 6, 2019 at 10:44am Reply

    • 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 Reply

  • 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 Reply

    • Jaclyn: Mine always do but you can add more time if needed. March 21, 2019 at 9:01am Reply

      • Deborah orr: Thank you I will let you know how it turns out. Thanks again March 21, 2019 at 9:18am Reply

        • Jaclyn: No problem! I hope you love the recipe! March 21, 2019 at 10:22am Reply

    • 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 Reply

      • Jaclyn: I’m glad it turned out well for you! Can’t go wrong with parmesan :). March 22, 2019 at 10:05am Reply

  • 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 Reply

    • Jaclyn: Yes a standard cookie sheet is 18 by 13. February 2, 2019 at 10:40am Reply

  • Lisa Bell: I love my veggies January 17, 2019 at 11:20am Reply

  • Lisa Bell: I will be making these delicious veggie recipe January 17, 2019 at 11:18am Reply

  • 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

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