These roasted carrots, potatoes and green beans make a perfect spring side dish for Easter but they’re delicious any time of year.
And oven-roasted veggies always look so yummy!
I purposely chose veggies that would require minimal effort to prep, so I bought baby potatoes, pre-packaged carrots and green beans.
Snapping the ends off of green beans is a cinch and I just chopped the potatoes in half and then tossed everything in a big bowl.
Then I added the remaining ingredients and tossed it all together.
Make sure all the veggies are coated with every bit of goodness.
Then you’ll need to pick out those green beans and set them aside.
They only need half the baking time since they’re not nearly as dense as carrots and potatoes.
Spread the carrots and potatoes evenly on a baking sheet and bake for 20 minutes.
Flip the carrots and potatoes over and then arrange the green beans on top of them.
Bake for another 20-25 minutes or until veggies are blistered and browned.
Sheet pan veggies are incredibly delicious!
Salt and pepper to taste and serve.
These roasted carrots, potatoes and green beans are to die for.
Roasted Carrots, Potatoes and Green Beans
Ingredients
- 2 12 oz pkg baby rainbow carrots
- 1 lb baby potatoes halved
- 1 lb green beans ends trimmed
- 3 tablespoons olive oil
- 1 clove minced garlic
- 1 teaspoon kosher salt add more to taste
- 1 teaspoon cracked black pepper
- 1 tablespoon minced thyme
- 1 tablespoon minced rosemary
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400 degrees.
- Put prepped veggies into large bowl. Toss with remaining ingredients. Remove green beans and set aside. Arrange carrots and potatoes in single layer on baking sheet. Bake 20 minutes; flip over and arrange green beans evenly over the other veggies. Cook an additional 20-25 minutes or until veggies are blistered and browning.
Nutrition
Pin the roasted carrots potatoes and green beans sheet pan veggies!
Fresh Spring Sides Dishes
- Blueberry Ginger Slaw by Cindy’s Recipes and Writings
- Creamed Beet Salad by Art of Natural Living
- Creamy Parmesan Asparagus Soup by Cheese Curd In Paradise
- Grilled Asparagus with Fresh Gremolata by That Recipe
- Honey Roasted Carrot Salad by A Day in the Life on the Farm
- Lemony Asparagus Pasta Salad by Making Miracles
- Orzo Pasta Salad by Blogghetti
- Roasted Balsamic Asparagus and Mushrooms by Hezzi D’s Books and Cooks
- Roasted Carrots, Potatoes, and Green Beans by Eat Move Make
- Sweet and Sour Cabbage by A Kitchen Hoor’s Adventures
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Christie says
I would devour that whole pan! It looks so hearty and yummy!
Alissa A Apel says
Healthy and delish! I’d totally gobble this down.
Audrey says
Potatoes, carrots and green beans are so tender when they are young in the spring. And roasting them just makes them even more flavorful.
Rebekah says
This looks like such a perfect side dish! I adore roasted veggies, and all on one sheet pan is always a bonus. This would go with just about everything!
Lisa Kerhin says
Just so happens I have all of the veggies to make this this week! YUM!
Cindy says
I agree that sheet pan roasted veggies are delicious! Yours look so good, I could eat the whole pan!
Wendy Klik says
Beautiful, colorful and delicious. This sheet pan recipe makes eating a rainbow easy.
Hezzi-D says
ROasted veggies are the best. Can’t wait to try this combination.