Enjoy these tender and flavorful Roasted Potatoes and Carrots with green beans that are made in the oven – so delicious! Prepared with garlic, and fresh herbs, this side dish is a super tasty recipe for lunch or dinner.
Table of Contents
Why You Will Love This Recipe
- How do I start? This recipe for herb-roasted potatoes and carrots is incredibly simple to prepare and packed with savory robust flavors that are great to eat whenever you're in the mood for a plate of veggies.
- Prepared with fragrant thyme, parsley, green beans, garlic, and a little bit of seasoning, this variation of roasted vegetables contains perfect flavors that are so tasty served with other main dishes and meals.
- The recipe is super easy to prepare with your hands and baked all in one pan. This healthy side dish is great for the holidays like Christmas, Thanksgiving, Easter, or any type of occasion all year-round.
- This simple and delicious sheet-pan veggie meal is customizable, gluten-free, vegan, and a perfect side dish for parties, backyard BBQs, potlucks, or just simple dinners at home.
- Super versatile and simple to customize for almost anyone, this recipe also comes in handy for picnics. Just prepare the roasted red potatoes and carrots in individual portions of foil for individual servings. It's that easy!
Ingredients
There are not a lot of ingredients you need for this recipe. Seriously. Just gather some handfuls of fresh ingredients and you're ready to bake.
- Potatoes – I like to use small red potatoes because they cook very well and become extra tender. Feel free to use Yukon golden potatoes or any type of new or baby potato variety.
- Carrots – Large carrots are used in this recipe because they contain super fresh flavors and balance out the potatoes. If you only have baby carrots, then those will work, too.
- Garlic – You can never have too much garlic for a recipe. Smashed robust garlic gives these veggies plenty of flavor and savoriness.
- Olive Oil – A good quality olive oil makes a huge difference with flavors in recipes! If you do not have olive oil, then you can use a more neutral oil like avocado or grapeseed oil.
- Salt and Pepper – A simple blend of salt and pepper gives these veggies all the yumminess they need. Since the vegetables have such naturally bold flavors, you don't need to put a lot of extra flavors on them.
- Thyme – Fresh thyme is a bright herb that is nice for roasting veggies and proteins. I like to use fresh thyme because of how bright the flavors are, but if you only have ground thyme, then that will work. The flavors will not be exactly the same.
- Green Beans – Cut the ends of the green beans and trim them so they are easy to mix within this recipe and to eat. Fresh green beans are crunchy and absorb the wonderful flavors of garlic and herbs.
- Parsley – You will use the fresh parsley for garnishing right before serving. The parsley adds extra fresh flavors to this recipe which makes it so good.
How To Roast Potatoes And Carrots With Green Beans?
These oven-roasted potatoes and carrots with green beans are simple to make for sheet-pan meals. You will love how easy this recipe is!
First, preheat the oven to 400 degrees Fahrenheit and place the rack in the middle position of the oven.
Next, add the potatoes, carrots, smashed garlic, some olive oil, salt, pepper, and roughly torn thyme to a medium-sized bowl. Toss all of the ingredients with your hands until everything is evenly combined.
Transfer the tossed and oiled vegetables to a parchment-lined baking sheet and spread them out in an even layer.
Roast the vegetables in the preheated oven for 30 to 35 minutes making sure to toss the veggies halfway through cooking time.
Meanwhile, toss the green beans in a bowl with salt, pepper, and the remaining olive oil. Set the bowl aside.
Carefully, remove the cooked veggies from the oven and add the fresh green beans to the baking sheet, toss all of the vegetables together once again.
Place the oiled and seasoned veggies pan back in the oven and roast for another ten to fifteen minutes until the vegetables are tender and easily pierced with a fork or knife.
Serve the roasted vegetables on individual plates and garnish them with freshly chopped parsley. Be sure to allow them to cool a little bit before digging into them.
FAQs
In my experience, Yukon gold (yellow buttery potatoes), russet, and red potatoes are great for roasting. The textures are perfectly tender on the inside with a crisp on the outside.
Roasted potatoes and carrots are healthy because they are rich in nutrients, colorful, and gluten-free. Whole vegetables are great options for anyone looking to add an extra serving of veggies in their lives.
I typically peel the carrots before roasting just to make sure they are fully clean. You don't have to peel the skins off the potatoes because the skin is very thin and becomes tender as they roast. Just be sure to scrub and clean the potatoes with water before preparing.
You will want to roast the carrots and potatoes for at least 30 minutes until they are soft. Every oven is different so the cooking times could vary. After you had the green beans, the vegetables will roast for an additional ten minutes.
Expert Tips
- Be sure to cut all of the vegetables into similar sizes so they will evenly cook and turn out with the same soft textures.
- Do not overcrowd the vegetables on the baking sheet or else the veggies will not roast as well.
- Season the herb-roasted vegetables well so they have plent perfect flavors.
Variations
There are so many ways to prepare oven-roasted vegetables! Get creative and dress the veggies up however you would like or use whatever you have on hand in the kitchen.
- Roast a variety of vegetables like onions, Brussels sprouts, cauliflower, parsnips, asparagus, broccoli, beets, squash, and more.
- Top the vegetables with freshly grated Parmesan, pecorino, cheddar, or other favorite type of rich cheese.
- Use an array of fresh herbs such as sage, rosemary, oregano, etc. Try my favorite Roasted Rosemary Potatoes if you love the flavor of fresh herbs in potato roasts.
- Add some protein to the mix by combining this roasted vegetable sheet pan meal with roasted chicken, chicken nuggets, lamb, fish, or tofu.
Serving Ideas
Roast these potatoes and carrots and serve them with your favorite main courses! Some great foods to pair these vegetables with are Instant Pot General Tso's chicken, and even chicken alfredo.
You can serve this recipe with a variety of soups, salads, and other side dishes, too.
Leftovers
- Store the leftovers for up to five days in the refrigerator. This recipe is a great idea for meal prep for those weeks when you need dinner or lunch ready quickly!
- Store the vegetables in a freezer-safe container or bag in the freezer for up to one month.
- To reheat the vegetables, simply warm them in the microwave or preheat the oven to 325°Fahrenheit and warm the vegetables for fifteen minutes or until fully heated thoroughly.
Other Yummy Vegetable Side Dishes
- Warm Roasted Purple Potato Salad
- Maple Roasted Baby Carrots
- Sautéed Broccoli with Garlic Butter
- Roasted Cherry Tomatoes
- Sweet Potato Fries Recipe
- Za'atar Roasted Red Potatoes
If you made this recipe for my Roasted Potatoes, Carrots and Green beans, please be sure to rate and review it below!
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📖 Recipe
Roasted Potatoes and Carrots with Green Beans
Ingredients
- 1 pound Potatoes (cut into 1½ inch pieces)
- 4 large Carrots (peeled and cut diagonally into chunks )
- 6-7 cloves Garlic (with peel, smashed)
- 2 tablespoons Olive Oil (divided)
- Salt n Freshly Cracked Pepper
- A few springs of Fresh Thyme
- 1 cup Green Beans (ends trimmed and halved)
- Fresh Parsley as needed (chopped)
Instructions
- Pre-heat the oven at 400°F with rack in the middle positon.
- Add potatoes, carrots, smashed garlic, 1½ tablespoon good quality olive oil, salt, pepper, and roughly torn fresh thyme, toss well.
- Transfer the tossed vegetables to the parchment lined baking sheet pan and spread out in an even layer. Roast for for 30-35 minutes tossing halfway through.
- While the potatoes and carrots are roasting, toss green beans with salt, pepper and the remaining ½ tablespoon oil, set it aside.
- Add the grean beans to the baking sheet with veggies and toss once again. Pop it back into the oven and roast for another 10-15 minutes or until veggies are tender.
- Sprinkle fresh parsley and serve warm!
Notes
- Be sure to cut all of the vegetables into similar sizes so they will evenly cook and turn out with the same soft textures.
- Do not overcrowd the vegetables on the baking sheet or else the veggies will not roast as well.
- Season the herb-roasted vegetables well so they have plenty of perfect flavors.
- Roast a variety of vegetables like onions, Brussels sprouts, cauliflower, parsnips, asparagus, broccoli, squash, and more.
- Top the vegetables with freshly grated Parmesan, pecorino, cheddar, or other favorite types of rich cheeses.
- Use an array of fresh herbs such as sage, rosemary, oregano, etc.
- Add some protein to the mix by combining this roasted vegetable sheet pan meal with roasted chicken, chicken nuggets, lamb, fish, or tofu.
Chenée says
What a delicious side dish! The veggies came out so perfect and everyone loved them!
Jessica says
This is my kind of recipe - simple and delicious! I paired it with some lemon pepper chicken breasts and it was a big hit with my kids.
Silvia says
A fuss-free side dish for the holidays, or any day of the year really. Simple yet delicious.
Amy Liu Dong says
I love this kind of side dish. It is delicious and healthy! Yummy!
Sharon says
These roasted potatoes and carrots are a wonderful side dish for any meal, so much flavor!
Heather says
so simple and delicious; especially with the use of parchment paper & I love the fresh flavours of the herbs
Tristin says
We eat a lot of veggies, so I am always on the search for delicious recipes. The fresh herbs and garlic here really gave the vegetables an amazing pop of flavor.
Jenny says
This is the perfect side dish for the holidays and also for every day. I love the simplicity of it, and the colors are so inviting. I have made both carrots and potatoes for thanksgiving but always separate. This year I will try your recipe, it looks great!