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The Ultimate Easy Garlic Herb Roasted Veggies & Potatoes (One-Pan Wonder)

A close-up serving of glossy Garlic Herb Roasted Veggies including baby potatoes, carrots, and green beans, garnished with rosemary.
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Make weeknight dinners better with this simple, one-pan recipe for Garlic Herb Roasted Veggies and Potatoes. You get tender interiors and perfectly caramelized edges using common pantry staples for maximum flavor.

Ingredients

Scale
  • 1 lb baby potatoes, halved
  • 1 cup baby carrots, or sliced regular carrots
  • 1 cup fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh chopped parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. In a large bowl, combine the halved baby potatoes, carrots, and green beans.
  3. Drizzle the vegetables with olive oil. Add the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasoning.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to allow for proper caramelization.
  5. Roast for 25 to 35 minutes, stirring halfway through the cooking time. The vegetables are done when the potatoes are tender when pierced with a fork and the edges of the vegetables show light browning.
  6. Remove from the oven. Garnish with fresh chopped parsley, if using. Serve immediately as your flavorful side dish.

Notes

  • For crispier potatoes, cut them into smaller, uniform pieces before tossing with the oil and herbs.
  • You can substitute the green beans with broccoli florets or Brussels sprouts; add these softer vegetables about 10 minutes into the roasting time so they do not burn.
  • This recipe works well for meal prep; store cooled leftovers in an airtight container in the refrigerator for up to four days.

Nutrition

Find it online: https://hearthbite.com/garlic-herb-roasted-veggies/