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.
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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
Meg @ Meg’s Meal Planning: This looks delicious! I’m going to make a big batch this weekend! August 25, 2017 at 7:52am
Jaclyn: I hope you love it Meg! August 26, 2017 at 12:25am
Paige Flamm: This looks so so yummy! Potatoes and veggies is a daily occurrence in our house! We’ll have to try this soon!
Paige August 25, 2017 at 10:24am
Janice Cook: Looks delicious August 25, 2017 at 11:47am
Jaclyn: Thanks Janice! Hope you get a chance to try them soon! August 26, 2017 at 8:09pm
Donna: Pinned it! This will be especially good when we have fresh green beans from the garden next year. August 27, 2017 at 7:54am
Jaclyn: Thanks for pinning! Hope you love it! August 28, 2017 at 10:46am
Cynthia: I just made it, I added sweet potatoes and eliminated the salt….so good September 5, 2017 at 8:31pm
Kaitlin: It was delicious. I had a limited amount of fresh green beans so I add asparagus. September 7, 2017 at 5:13pm
Jaclyn: I’m glad you liked it Kaitlin :)! September 7, 2017 at 11:07pm
richard j lupher: looks as tasty as any. September 19, 2017 at 5:11pm
Carol Pawlick: Hi Jaclyn,
This recipe is exactly what I was looking for!
I need to make a large amount of this recipe for a 50 person party (probably one large hotel pan size). Do you think I need to make a few separate batches so all the vegies are in a single layer? I thought to do that a day ahead and then combine them in the hotel pan to reheat at the party. Any ideas? Thanks! October 24, 2017 at 10:29am
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
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
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
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
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
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