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.
Roasted vegetables will keep for 3-4 days in the refrigerator.
Sheet Pan Oven Roasted Potatoes Green Beans and Carrots
Amount Per Serving (1 g)
Calories 176Calories from Fat 99
% Daily Value*
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Vitamin A 19900IU398%
Vitamin C 22mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Keyword: carrots, green beans, healhy, potato, side