I love how versatile and low-effort this recipe is. Everything gets tossed with olive oil and herbs, then roasted on a single pan—perfect for busy nights or when I want something healthy and flavorful. The natural sweetness of the carrots, the creamy texture of red potatoes, and the slight crunch of green beans all come together beautifully with just a handful of seasonings. It’s a dish I can pair with just about any main course, from grilled chicken to roasted fish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
baby red potatoes (halved)
carrots (peeled and cut into 2-inch pieces)
olive oil
minced fresh rosemary
minced fresh thyme
paprika
onion powder
salt
ground black pepper
green beans (trimmed and halved)
minced garlic
Directions
I preheat my oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, I toss the halved baby potatoes and carrots with olive oil, rosemary, thyme, salt, pepper, paprika, and onion powder.
I spread this mixture evenly over the baking sheet and roast it for 20 minutes, flipping everything halfway through to ensure even browning.
While that’s roasting, I toss the trimmed green beans in the remaining olive oil, garlic, and a little salt.
After the initial 20 minutes, I remove the baking sheet, push the potatoes and carrots toward the top, and add the green beans in a single row.
I return the pan to the oven and roast for another 25–30 minutes, or until the vegetables are tender and slightly golden at the edges.
Once everything is perfectly roasted, I serve it hot and enjoy!
Servings and timing
This recipe makes about 6 servings. It takes around 1 hour total—10 minutes to prep and 50 minutes to roast, with a simple midway adjustment to add the green beans.
Variations
I’ve swapped out the red potatoes for Yukon Golds or even sweet potatoes for a different flavor profile.
When I want to add some protein, I roast everything with chicken thighs or sausage on the same pan.
I sometimes toss the vegetables in a little balsamic vinegar before roasting for extra depth.
Fresh parsley or grated parmesan sprinkled on top before serving adds a nice finishing touch.
For more heat, I mix in a pinch of red pepper flakes with the olive oil.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm them in a 375°F oven for about 10 minutes until heated through and slightly crisped. They also reheat well in an air fryer. I avoid the microwave if I want to keep the texture from getting too soft.
FAQs
Can I prep the vegetables in advance?
Yes, I often chop everything the day before and store the components separately in the fridge. I toss them with oil and herbs right before baking.
Can I use frozen green beans?
I’ve tried it, but fresh green beans work best in this recipe for that perfect roasted texture. Frozen ones tend to steam instead of roast.
What’s the best way to get crispy edges?
Make sure not to overcrowd the pan and give the veggies space to roast, not steam. I also use a high-temperature oven and flip everything halfway through.
Can I make this recipe vegan?
It already is! I love that this dish is naturally plant-based, packed with flavor, and satisfying all on its own.
Can I add other vegetables?
Absolutely. I’ve added chunks of bell pepper, zucchini, and even Brussels sprouts when I have extras on hand. Just keep the size of the pieces consistent so everything cooks evenly.
Conclusion
This roasted potatoes, beans, and carrots recipe is one of those reliable, delicious side dishes I can always count on. It’s easy to make, bursting with flavor from fresh herbs and garlic, and pairs beautifully with just about any main dish. Whether I’m cooking for the family or making a big batch for meal prep, this dish always earns a spot on my table.
