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 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.
Ingredients You’ll Need for This Recipe
- Baby red potatoes
- Olive oil
- Fresh thyme and rosemary
- Salt and pepper
- 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?
- Roast Chicken
- Slow Cooker Rotisserie Style Chicken
- Pan Seared Steak
- Lemon Butter Chicken
- Creamy Mushroom Chicken
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:
- Roasted Zucchini, Squash and Tomatoes
- Roasted Brussels Sprouts with Honey and Balsamic
- Autumn Roasted Vegetables with Apples
Follow Cooking Classy
Roasted Vegetables with Garlic and Herbs
- 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