Garlic Herb Roasted Potatoes, Carrots, and Green Beans
If you’re looking for a cozy side dish that makes your kitchen smell amazing and your plate look like it belongs on a food magazine cover—but you’re also not in the mood to spend all day cooking—then pull up a chair. This one’s for you.
Because let’s be honest, sometimes we want a little comfort on the plate without feeling like we just deep-fried our dignity. These roasted potatoes, carrots, and green beans? They deliver. We’re talking caramelized edges, soft centers, garlic herb everything, and a simplicity that just works. No drama, no 37 ingredients you can’t pronounce. Just clean, comforting food that hits all the right notes.
And yes, you can make it for weeknights. Or holidays. Or meal prep. It fits in everywhere like your favorite hoodie.
Let’s make it.
What You’ll Need
Here’s everything you’ll need to pull this off. If it looks basic, that’s because it is. But don’t let that fool you—this combo is anything but boring.
| Ingredient | Quantity | Notes |
|---|---|---|
| Baby red potatoes | 1¼ lbs | Halved or quartered depending on size |
| Carrots | 1 lb | Peeled and sliced into 2-inch chunks |
| Olive oil | 3 tablespoons | Divided for roasting |
| Fresh thyme | 1 tablespoon | Minced |
| Fresh rosemary | 1 tablespoon | Minced |
| Salt | To taste | Kosher salt works great |
| Black pepper | To taste | Freshly ground is ideal |
| Green beans | 12 oz | Ends trimmed, cut in half |
| Garlic | 1½ tablespoons | Minced (about 4 cloves) |
Pro tip: Don’t eyeball the garlic unless you want to go from “savory” to “vampire repellent.” That stuff adds up fast.
Tools You’ll Need
No need to break out the fancy gear. Here’s what you’ll actually use:
- Large mixing bowl
- Cutting board
- Sharp chef’s knife
- Rimmed 18×13-inch baking sheet
- Parchment paper or silicone baking mat (optional but helps with cleanup)
- Measuring spoons
- Oven (duh)
Simple setup. Maximum flavor.
Pro Tips
These might sound small, but trust me—they make a difference.
- Chop everything to the same size
This helps everything roast evenly. Otherwise you’ll have burnt carrots and undercooked potatoes. Not cute. - Use a hot pan
You can preheat your baking sheet for 5 minutes before adding the veggies. It gives you that sizzle and golden edge right away. - Add garlic later
Garlic burns fast and turns bitter. Mix it in during the last 20 minutes of roasting so it stays golden and mellow, not black and angry. - Don’t overcrowd
If the veggies are too cozy on the sheet pan, they’ll steam. You want crispy edges, not soggy sadness. - Fresh herbs > dried
Dried works in a pinch, but fresh rosemary and thyme really take this from “okay” to “wow, did I make that?”
Substitutions and Variations
Here’s where you can get a little creative without risking the whole thing:
| Swap This | For This | Why? |
|---|---|---|
| Baby red potatoes | Yukon gold or sweet potatoes | Adds a different sweetness or texture |
| Carrots | Parsnips or turnips | A more earthy bite |
| Green beans | Asparagus or broccoli florets | Adds a different texture and cooks quickly |
| Olive oil | Avocado oil | Higher smoke point, mild flavor |
| Garlic | Shallots or onion powder | Milder option if garlic’s not your thing |
You could also add a pinch of red pepper flakes for heat, or drizzle a little balsamic glaze on top once it’s roasted for a sweet tangy finish.
Make Ahead Tips
You can totally prep this ahead to make dinner feel like less of a project.
- Chop and store: Cut up the potatoes, carrots, and green beans up to 24 hours ahead. Store them in airtight containers in the fridge.
- Mix the oil and herbs: Combine the olive oil, herbs, and seasoning the day before. When you’re ready to cook, toss and roast.
This works especially well for holidays when oven space (and time) is limited.
Instructions
Alright, let’s get this in the oven.
- Preheat your oven to 400°F (200°C).
You want it hot before the veggies hit the pan. - Toss the potatoes and carrots in a bowl.
Add 2½ tablespoons of olive oil, fresh thyme, rosemary, salt, and pepper. Coat everything well. - Spread them out on your baking sheet.
Make sure there’s breathing room. Use parchment or a silicone mat if you’re avoiding stuck-on messes. - Roast for 20 minutes.
This gives the dense veggies a head start. - Add the green beans and garlic.
Toss them with the remaining ½ tablespoon of olive oil and a pinch of salt, then scatter over the baking sheet. Gently stir everything to mix in the garlic without losing the roast. - Roast again for 20 more minutes.
Veggies should be golden, tender, and your kitchen should smell like a legit restaurant. - Remove, season, and serve warm.
Taste and adjust salt or pepper if needed. You’re done.
Leftovers and Storage
Let’s say you make too much. First of all, congrats on your optimism.
- Storage: Airtight container in the fridge, 3–4 days max.
- Reheating: Oven or toaster oven at 350°F for 10 minutes keeps them crisp. Microwaving is okay, but the texture gets softer.
- Freezing: Not ideal. The potatoes get weird.
Nutritional Info (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~217 |
| Fat | 8g |
| Carbs | 32g |
| Fiber | 6g |
| Protein | 4g |
| Vitamin A | Over 300% DV (thanks carrots!) |
| Vitamin C | ~30% DV |
| Iron | ~12% DV |
This is naturally gluten-free and vegan as written. Just double-check any spice blends or pre-cut veggies you buy for sneaky additives.
Meal Pairing Ideas
Need a main dish to make this shine? Try:
- Grilled lemon herb chicken
- Roasted salmon
- Seared tofu with tahini drizzle
- Grain bowls with quinoa and lentils
- A giant green salad if you’re keeping it light
Want to get extra? Add a dollop of hummus or yogurt on the side for creamy contrast.
FAQ
Do I have to use fresh herbs?
Nope. Dried thyme and rosemary are okay. Just reduce the amount by about a third. But fresh definitely gives better flavor and aroma.
Can I make this in the air fryer?
Yes, in smaller batches. Toss and cook at 375°F for 12–15 minutes, shaking halfway through.
What if I want to double the recipe?
Use two baking sheets. Rotate them halfway through roasting so both trays cook evenly. Don’t stack everything on one tray or they’ll steam instead of roast.
Can I add protein to the same pan?
If you’re feeling bold, yes. Chicken thighs or sausage can roast on the same tray if cut to size and cooked to safe temps. Just watch the timing.
Wrap Up
This is one of those recipes that makes you feel like you’re doing something good for your body without feeling like you’re eating “diet food.” It’s the balance we’re always chasing: cozy but clean, easy but impressive, fast but flavorful.
Make this once and it’ll probably end up in your regular rotation. I’d love to know if you add your own twist—drop a comment below and tell me what you changed, what you served it with, or just that it made your dinner feel less like a chore.
And hey, if you have questions before you make it, I’m here for that too.
Happy roasting.
