Roasted Potatoes, Beans, and Carrots
A simple and delicious side dish made with seasoned potatoes, tender carrots, and garlicky green beans—perfect for weeknight dinners or holidays.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Gluten Free
Ingredients
1½ lbs baby red potatoes, halved
1 lb carrots, peeled and cut into 2-inch pieces
2½ Tbsp olive oil (plus ½ Tbsp reserved)
2 Tbsp minced fresh rosemary
1 Tbsp minced fresh thyme
½ tsp paprika
½ tsp onion powder
½ tsp salt
¼ tsp ground black pepper
12 oz green beans, trimmed and halved
2 Tbsp minced garlic
Instructions
Preheat oven to 400°F. Line a 20″x14″ baking sheet (or two 14″x9″ sheets) with parchment paper.
In a large bowl, toss halved potatoes and carrot pieces with 2½ Tbsp olive oil, thyme, rosemary, paprika, onion powder, ½ tsp salt, and black pepper.
Spread the mixture on the baking sheet in a single layer. Roast for 20 minutes, tossing halfway through.
While roasting, toss green beans with the remaining ½ Tbsp olive oil, minced garlic, and ½ tsp salt.
After 20 minutes, remove baking sheet and push potatoes and carrots to one side. Add the green beans to the sheet in a row.
Return to oven and roast for another 25–30 minutes, or until all vegetables are fork-tender and slightly golden at the edges.
Serve warm as a delicious, wholesome side.
Notes
Fresh herbs make a big difference in flavor, but dried herbs can be used in a pinch (reduce quantity slightly).
Toss veggies halfway through both roasting stages to ensure even browning.
Pairs well with chicken, salmon, or a grain bowl.
Find it online: https://allrecipesmade.com/roasted-potatoes-beans-and-carrots/
