Garlic Herb Roasted Potatoes Carrots and Green Beans

August 24, 2017

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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:

Garlic Herb Roasted Potatoes Carrots and Green Beans
5 from 23 votes

Roasted Vegetables with Garlic and Herbs

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
Prep15 minutes
Cook40 minutes
Ready in: 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

  • 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

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*
Fat 8g12%
Saturated Fat 1g6%
Sodium 87mg4%
Potassium 967mg28%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 8g9%
Protein 4g8%
Vitamin A 15690IU314%
Vitamin C 26.4mg32%
Calcium 76mg8%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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70 Comments

  • Briana

    So delicious with fresh garden herbs! Trying this again tonight and adding cauliflower to the mix as well. I’ll probably need more than one pan, but it’s a good problem to have.

      • Jaclyn

        Jaclyn Bell

        Most ovens (unless they’re in a restaurant setting like a pizza oven) don’t go to 400 degrees Celsius that would be 752 degrees Fahrenheit :). This recipe is Fahrenheit as are all other recipes I’ve shared.

  • Judith Sandeen

    Oops, I forgot the garlic! It was fine without it, but next time I’ll do it right! I have thyme and rosemary growing, and happy to have a use for it.

  • Lorraine

    This is a follow to my question about converting this recipe to serve a group of about 80. I don’t plan to put all the ingredients into one pan, but several. The interior of the pans are 11 1/2 X 16 1/2.

    • Jaclyn

      Jaclyn Bell

      When roasting vegetables it’s just always best not to overcrowd so they cook more evenly and brown and add flavor. I’m assuming it could be done as long as it will fit and you stir occasionally for more even cooking, just the taste and texture will be slightly different.

  • Lorraine

    Can you help me adjust this recipe so I can serve around 80 people. Also, if I “stir” during baking, can I stack everything to bake?

    • Jaclyn

      Jaclyn Bell

      I don’t know that I’d recommend this method for that amount of people. It works best to roast vegetables without overcrowding so you’d want a lot of baking sheets and several ovens.

  • Barb

    I will have meat in the oven at the same time at 350 degrees. Can this recipe be adjusted to 350 and if so, any idea of the cook time? Thank you.

    • Jaclyn

      Jaclyn Bell

      Yes that would be fine. I’m guessing they’d need about 10 – 15 minutes longer.

      • Kathy Gabriel

        Hi, I know the nutrition chart is an estimate, but I’m wondering what’s the serving size for 270 calories. I have made this several times and it’s always a huge hit with the family.
        Thanks

        • Jaclyn

          Jaclyn Bell

          Serving size is 1/5 of the final yield by volume or weight. So glad your family has enjoyed it!

  • Angie

    Made these tonight and they were a huge hit with the family! They will definitely be included in my meal rotation.