Sheet Pan Oven Roasted Potatoes Green Beans and Carrots

4.50 from 2 votes

Sheet Pan Oven Roasted Potatoes Green Beans and Carrots

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.

Prep Time20

Cook Time40

Total Time1

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Cuisine: American

Keyword: carrots, green beans, healhy, potato, side

Servings:

Author: Sweet Basil

Ingredients

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

US Customary - Metric

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.
1 1/4 Pounds Potatoes, 1 Pound Carrots, 2 Tablespoons Butter, 1 1/2 Tablespoons Olive Oil, 1 Tablespoon Basil, 1 Tablespoon Thyme, 1 Tablespoon Parsley, Salt, Pepper
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.
1 1/2 Tablespoons Olive Oil, 12 oz. Green Beans, 4 Cloves Garlic

Notes

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

Nutrition