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!

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

• 1 1/4 pounds baby red potatoes (halved and larger ones quartered)
• 1 pound medium carrots (scrubbed clean, cut into 2-inch pieces and thicker portions halved)
• 3 tablespoons olive oil (divided)
• 1 tablespoon fresh thyme (minced)
• 1 tablespoon fresh rosemary (minced)
• salt
• freshly ground black pepper
• 12 ounces green beans (ends trimmed, halved)
• 1 1/2 tablespoons minced garlic (4 cloves)

Instructions

1. 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.
2. 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 Notes

• Try to cut each separate type of veggie about the same size as each other so they roast evenly.