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
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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
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L. James: Really good and flavorable! September 6, 2018 at 7:18pm
June Clarke: This dish looks so delicious and healthy. Will certainly be trying it this week. July 2, 2018 at 6:47am
Alison Rusignuolo: This dish was phenomenal! Making it again for the second time tonight. Everyone loved it! February 19, 2018 at 3:12pm
Jaclyn: So glad it was enjoyed! Thanks for leaving a comment Alison! February 21, 2018 at 10:51am
Valerie: I’m going to try this tonight. I love veggies. February 8, 2018 at 12:54pm
Jaclyn: Hope you love it! February 12, 2018 at 10:06am
Kris Allen: I will be taking this to a party for 20. I will need to roast it at home, and transport it to the party. I can keep it warm, but will the vegetables get soggy? Any ideas December 14, 2017 at 3:27pm
Jaclyn: I’d under-bake them just a little then keep them warm. Hope everyone enjoys! December 18, 2017 at 9:09pm
Barbara: I make this all the time but I use fresh garlic And a mixture of onion and garlic powder if you love garlic you’ll love this make it for thanksgiving November 23, 2017 at 11:15am
Tiffany: I made this dish this weekend, and it is absolutely delicious! I didn’t have quite as much of the rosemary or thyme as the recipe called for, but it was still quite flavorful. My favorite was the carrots :) November 20, 2017 at 1:33pm
Jaclyn: Thanks Tiffany! November 20, 2017 at 3:12pm
Leesa: I would love to Take this to my dinner club but it would need to be cooked at home and transported. Any ideas on how to make it still taste good after sitting for an hour or so? I have a casserole transporter that should keep it warm. I’m worried about it being soggy! Would welcome any ideas. Thanks. October 30, 2017 at 3:14pm