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
  • Carrots
  • Olive oil
  • Fresh thyme and rosemary
  • Salt and pepper
  • Green beans
  • Garlic

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

5 from 30 votes Review Recipe

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 minutesCook40 minutesReady in: 55 minutes

Ingredients1 1/4 lbs. baby red potatoes, halved and larger ones quartered1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved3 Tbsp olive oil, divided1 Tbsp minced fresh thyme1 Tbsp minced fresh rosemarySalt and freshly ground black pepper12 oz. green beans, ends trimmed, halved1 1/2 Tbsp minced garlic (4 cloves)

InstructionsPreheat 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.

NotesTry 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.

Nutrition values are estimates only. See full disclaimer here.

Course: Side DishCuisine: AmericanKeyword: roasted vegetables Author: Jaclyn

5 from 30 votes

Review Recipe

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.

Nutrition values are estimates only. See full disclaimer here.

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.

Course: Side DishCuisine: AmericanKeyword: roasted vegetables

Author: Jaclyn