Garlic Herb Roasted Potatoes Carrots and Green Beans

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 all about those roasted veggies! When fresh vegetables are roasted, they 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 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.

Why You’ll Love This Recipe

This recipe is incredibly easy to prepare, making it a perfect choice for busy weeknight dinners or leisurely weekend meals. The combination of garlic and fresh herbs brings out the best in these simple vegetables, transforming them into a savory delight that complements any main dish.

Kitchen Equipment You’ll Need

• Large bowl
• Rimmed baking sheet (18 by 13-inch)
• Oven
• Knife and cutting board

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

1. Preheat oven to 400 degrees. In a large bowl, toss together potatoes and 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 for 20 minutes.

2. Toss green beans in a bowl with the remaining 1/2 Tbsp olive oil and season lightly with salt. Add to the baking sheet with other veggies, add garlic, toss everything, and spread into an even layer. Return to oven and roast until all the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.

3. Recipe source: Cooking Classy

Tips for Success

Try to cut each type of vegetable to about the same size so they roast evenly. This ensures that some pieces don’t overcook while others remain underdone.

Additional Tips or Variations

Feel free to add other herbs like oregano or parsley for an extra flavor boost. You can also sprinkle some grated Parmesan cheese over the veggies before serving for a cheesy twist.

Nutritional Highlights (Per Serving)

This dish is not only flavorful but also nutritious, packed with vitamins and fiber from the fresh vegetables. It’s a great low-calorie side dish that fills you up without weighing you down.

Frequently Asked Questions (FAQ)

Can I use different vegetables? Absolutely! Feel free to experiment with other vegetables like bell peppers or zucchini.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I prepare this recipe ahead of time? You can chop the vegetables and prepare the herb mix in advance. Store them separately in the refrigerator and combine just before roasting.

Conclusion

I hope you enjoy making and eating these Garlic Herb Roasted Potatoes, Carrots, and Green Beans as much as I do! They’re a wonderful side dish that’s sure to impress. Give this recipe a try and let me know how it goes in the comments below. I’d love to hear your thoughts and any creative variations you come up with!