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Home » Recipes » Side Dishes » Roasted Carrots, Potatoes and Green Beans

Roasted Carrots, Potatoes and Green Beans

By: Liz  /  Published: March 22, 2020  /  Updated: May 13, 2020  /   Leave a comment

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Homemade Roasted Veggies
roasted carrots potatoes and green beans

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! (Try these oven-roasted baby carrots too!)

A plate of roasted vegetables

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.

prepped veggies

Then I added the remaining ingredients and tossed it all together.

add ingredients to sheet pan veggies

Make sure all the veggies are coated with every bit of goodness.

seasoned veggies ready for roasting

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.

sheet pan carrots and potatoes

Flip the carrots and potatoes over and then arrange the green beans on top of them.

add green beans to baking sheet

Bake for another 20-25 minutes or until veggies are blistered and browned.

Sheet pan veggies are incredibly delicious! We’re also big fans of this roasted kohlrabi!

oven roasted sheet pan vegetables

Salt and pepper to taste and serve.

sheet pan with roasted carrots, potatoes and green beans

These roasted carrots, potatoes and green beans are to die for.

roasted carrots, potatoes and green beans in bowl
A plate of roasted vegetables

Roasted Carrots, Potatoes and Green Beans

Liz – Eat Move Make
These roasted carrots, potatoes and green beans make a perfect spring side dish for Easter but they're delicious any time of year. 
 
5 from 4 votes
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Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine American
Servings 8
Calories 110 kcal

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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 110kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 298mgPotassium: 364mgFiber: 3gSugar: 2gVitamin A: 517IUVitamin C: 20mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!

Pin the roasted carrots potatoes and green beans sheet pan veggies!

Homemade Roasted Veggies
roasted carrots potatoes and green beans

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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