Sheet Pan Oven Roasted Potatoes Green Beans and carrots are some of our favorite roasted vegetables recipe. They only take one pan and 40 minutes.

I grew up with an entire summer of fresh produce. When you live in the pacific northwest with all of that fertile ground you get a lot of good food out of the garden. 

To this day, living in Idaho now my parents still raise a beautiful garden and every summer we go eat so much fresh food from their capable hands and bring home as much as we can stuff into the back of our car. 

A dinner plate with garlic herb roasted vegetables with a fork resting next to the vegetables. A serving bowl filled with roasted vegetables, a small container of salt and a glass container of oil is in the background.

Sheet Pan Oven Roasted Potatoes Green Beans and carrots

We are so tired of salad. I love salad, like so much, but I cannot eat it every single dinner just trying to get in my veggies. I’ve been busting out the oven roasted potatoes and green beans lately as it’s a healthier option, tastes so good, and it’s so, so easy! 

These veggies are roasted with a garlic herb mixture that anyone can throw together. 

Remember, dried herbs need half the amount of fresh herbs. 

 

Bowls containing red potatoes, baby carrots, fresh green beans, and fresh green herbs.

What You Need to Buy

  • Potatoes
  • Green Beans
  • Carrots
  • Butter
  • Olive Oil
  • Parsley
  • Basil
  • Thyme
  • Garlic

 

A sheet pan containing red potatoes that are cut in half and baby carrots.

How to Make Sheet Pan Oven Roasted Potatoes and Vegetables

  1. Always preheat your oven prior to starting the vegetables. 
  2. In a bowl, toss together butter, oil, herbs, garlic, salt and pepper.
  3. Toss the potatoes and carrots in the mixture and spread evenly on the pan and roast for 20 minutes. 
  4. Remove the pan from the oven and toss the green beans with a little oil and salt and throw them on the pan to roast for an additional 20 minutes. 

 

A dinner plate filled with garlic herb roasted potatoes, carrots, and green beans. A fork is resting next to the vegetables. A Serving platter of roasted vegetables, a small bowl of salt, a glass container of oil and

I just really quick want to mention how to properly store these veggies as each one will last for a different amount of time and storage is key.

How to Store Potatoes

Potatoes last far longer than most vegetables in the kitchen. Potatoes should last for 2 months if you follow these rules.

  1. Look for soft spots, sprouts, markings and any other issues as these will all cause more problems, even for the other potatoes.
  2. Never store potatoes in plastic bags. Use a basket, paper bag, or carboard box which will allow the potatoes to be in the dark, cool, and air to still circulate.
  3. Store your potatoes in a cool, humid, and dark place like a storage room or unfinished basement. Never store potatoes in the fridge.

 

Two dinner plates filled with garlic herb roasted potatoes, carrots and green beans. Fresh parsley and thyme are sprinkled on top and on the table. A napkin is next to one plate, and a small bowl of salt is in the right corner.

How to Store Green Beans

Green beans will only last for about 5-7 days in the refrigerator. 

  1. Never wash green beans until you’re ready to use them. 
  2. Place unwashed green beans in a plastic bag in the crisper of the refrigerator. 

How to Store Carrots

Carrots will last up to 2 months in the refrigerator if stored properly. 

  1. Wrap carrots in paper towels. 
  2. Place in a plastic bag or perforated bag. 
  3. Moisture rots carrots, so always keep them dry. 

A dinner plate of garlic herb roasted potatoes, carrots and green beans. A fork is laying on the plate next to the vegetables, and they are topped with fresh thyme.

Oven Roasted Vegetables

Sometimes there aren’t really any good green beans at the store. Or maybe I’m all out of carrots or potatoes. Here’s a quick list of other vegetables that are good for roasting. 

  • Asparagus
  • Sweet Potatoes
  • Yams
  • Onions
  • Zucchini
  • Peppers
  • Broccoli
  • Cauliflower
  • Brussel Sprouts

 

 

Two dinner plates filled with garlic herb roasted potatoes, carrots and green beans. Fresh thyme and parsley are sprinkled on top. A small container of sauce, a glass container of oil and a napkin are on the table next to the vegetables.

What Can You Substitute For Red Potatoes?

A Yukon gold potato is a good substitute for red potatoes as they are both small and have a similar texture whereas a russet is more starchy.

 

Can You Reheat Roasted Vegetables?

Yes, reheat roasted vegetables at 425˚F for 15-20 minutes or until hot.

 

A dinner plate with roasted potatoes, carrots, and green beans. The vegetables are sprinkled with fresh herbs and a fork is resting on the plate next to the vegetables.

How Long Will Roasted Vegetables Keep?

Roasted vegetables will keep for 3-4 days in the refrigerator.

 

Do Vegetables Lose Nutrients When They Are Roasted?

Cooking vegetables increases the availability of some nutrients.

But, it is also true that roasting vegetables can reduce levels of heat-sensitive nutrients, such as vitamin C and folate.

 

A plate filled with roasted red potatoes, baby carrots, and fresh green beans. A fork is resting next to the roasted vegetables.

More Vegetables

Main Dishes that Pair Well with Roasted Vegetables

 

Sheet Pan Oven Roasted Potatoes Green Beans and Carrots

4.50 from 2 votes
Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Description

Sheet Pan Oven Roasted Potatoes Green Beans and carrots are some of our favorite roasted vegetables recipe. They only take one pan and 40 minutes.

Ingredients 

  • 1 1/4 Pounds Potatoes, red, baby
  • 1 Pound Carrots, medium, chopped in 2" pieces
  • 2 Tablespoons Butter, melted
  • 1 1/2 Tablespoons Olive Oil
  • 1 Tablespoon Basil, fresh, chopped
  • 1 Tablespoon Thyme
  • 1 Tablespoon Parsley, fresh, minced
  • Salt
  • Pepper, black, freshly ground
  • 12 oz. Green Beans, ends trimmed, cut in half
  • 4 Cloves Garlic, minced

Instructions

  • Preheat oven to 400. 
  • In a large bowl toss together potatoes, carrots with 1 tablespoon olive oil, butter thyme, parsley and basil and season with salt and pepper to taste. 
  • Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven for 20 minutes.
  • Toss green beans in bowl with remaining 1/2 Tablespoon olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes. Serve warm.

Notes

Roasted vegetables will keep for 3-4 days in the refrigerator.

Nutrition

Serving: 1gCalories: 176kcalCarbohydrates: 18gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 15mgSodium: 135mgPotassium: 574mgFiber: 6gSugar: 8gVitamin A: 19900IUVitamin C: 22mgCalcium: 85mgIron: 2mg
Author: Sweet Basil
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Cuisine: American

A dinner plate with garlic herb roasted vegetables with a fork resting next to the vegetables. A serving bowl filled with roasted vegetables, a small container of salt and a glass container of oil is in the background.