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Sheet Pan Garlic Herb Roasted Potatoes, Carrots, and Green Beans

Sheet Pan Garlic Herb Roasted Potatoes, Carrots, and Green Beans

A simple, delicious vegetable blend of baby red potatoes, carrots, and green beans seasoned with fresh garlic, thyme, and rosemary, then roasted to perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: American
Calories: 217
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.25 lbs baby red potatoes halved, or quartered if large
  • 1 lb medium carrots scrubbed, cut into 2-inch pieces
  • 3 Tbsp olive oil divided
  • 1 Tbsp fresh thyme minced
  • 1 Tbsp fresh rosemary minced
  • 12 oz green beans ends trimmed and halved
  • 1.5 Tbsp garlic minced (about 4 cloves)
  • salt and freshly ground black pepper to taste

Method
 

Instructions
  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. In a large mixing bowl, combine the potatoes and carrots with 2 1/2 tablespoons of olive oil, minced thyme, minced rosemary, salt, and pepper. Toss until evenly coated.
  3. Spread the potato and carrot mixture in a single layer onto a rimmed 18 by 13-inch baking sheet.
  4. Roast in the preheated oven for 20 minutes.
  5. While the first batch roasts, toss the green beans in a bowl with the remaining 1/2 tablespoon of olive oil and a pinch of salt.
  6. Remove the baking sheet from the oven, add the green beans and minced garlic to the pan, and toss everything together to combine. Spread back into an even layer.
  7. Return to the oven and roast for an additional 20 minutes, or until all vegetables are tender and slightly browned. Serve warm.

Notes

For best results, cut all vegetables into similar bite-sized pieces to ensure even roasting. Using a dark-colored baking sheet can help encourage better browning.