This simple, sheet pan roasted veggie recipe is the perfect quick side dish or meal prep idea, full of flavor and easy to customize for any meal.
A Quick Overview
Here’s a super easy way to roast up a bunch of healthy, fresh veggies without putting in a ton of effort! Sheet pans are honestly one of my favorite ways to cook dinner. I love making whole meals on a sheet pan, like my chicken, beans, and potatoes recipe, but I also use them for quick side dishes like this one when I’m cooking something steak or chicken on the stove.
Pro tip: Use a big 20"x14" sheet pan if you can! It’s so much easier when you’ve got more space for everything. Plus, it helps feed the whole family with minimal cleanup. If you don’t have a big one, no worries—you can always use two regular-sized pans instead.
Alright, let’s dive into this easy recipe!
Recipe Ingredients
- 1 ½ lbs baby red potatoes - halved
- 1 lb carrots - peeled and cut into 2-inch pieces
- 2 ½ Tbsp olive oil for carrots and potatoes + ½ Tbsp for beans
- 2 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh thyme
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 12 oz green beans - ends trimmed and halved
- 2 Tbsp minced garlic
Kitchen Equipment Used
- Large baking sheet (18" x 13") - these are also known as "half baking sheets"
- 16x12 precut parchment paper sheets - these are suuuper handy and fit perfectly on half baking sheets!
- Silicone spatula
- Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Sheet Pan Roasted Potatoes, Beans and Carrots
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat your oven to 400°F. Line a large 20"x14" baking sheet (or use 2 smaller 14" x 9" baking sheets) with parchment paper. Set aside.
STEP 2: In a large bowl, toss 1 ½ lbs halved baby red potatoes and 1 lb peeled and cut carrots with 2 ½ Tbsp olive oil, 1 Tbsp minced fresh thyme, 2 Tbsp minced fresh rosemary, ½ tsp salt, and ¼ tsp ground black pepper.
STEP 3: Spread the potato and carrot mixture in a single layer on the baking sheet. Place in the oven to roast for about 20 minutes, tossing halfway through.
STEP 4: While the potatoes and carrots are roasting, toss 12 oz trimmed and halved green beans with the remaining ½ Tbsp olive oil, 2 Tbsp minced garlic and ½ tsp salt.
STEP 5: After the carrots and potatoes have roasted 20 minutes, remove the baking sheet from the oven and push them up to to the top of the pan with a spatula. Now add the green beans and spread them into a row.
STEP 6: Place the baking sheet back in the oven to roast for another 25-30 minutes, or until all the vegetables are tender when poked with a fork and some edges are golden brown. Now it's ready to serve!
Recipe Tips
- Give them space! Don’t overcrowd the pan or your veggies won’t get that crispy, caramelized finish. Spread them out in a single layer for best results.
- Cut veggies evenly so everything cooks at the same pace—no one likes overcooked carrots and undercooked potatoes!
- Toss the carrots and potatoes halfway through to make sure everything gets golden and crispy all over.
- Got leftovers? Toss ‘em in salads, wraps, or use them as a side for lunch the next day.
- Feel free to mix it up! Swap in any veggies you’ve got—sweet potatoes, Brussels sprouts, zucchini, or asparagus all work great! Just adjust cook times accordingly.
How To Store Leftovers
- REFRIGERATE – Store leftovers in an airtight container for 3-4 days.
- REHEAT – These veggies can be reheated in the microwave or oven at 350°F for about 10-15 minutes until they're heated through.
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Ingredients
- 1 ½ lbs baby red potatoes - halved
- 1 lb carrots - peeled and cut into 2-inch pieces
- 2 ½ Tbsp olive oil - + ½ Tbsp for
- 2 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh thyme
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 12 oz green beans - ends trimmed and halved
- 2 Tbsp minced garlic
Instructions
- Preheat your oven to 400°F. Line a large 20″x14″ baking sheet (or use 2 smaller 14″ x 9″ baking sheets) with parchment paper. Set aside.
- In a large bowl, toss 1 ½ lbs halved baby red potatoes and 1 lb peeled and cut carrots with 2 ½ Tbsp olive oil, 1 Tbsp minced fresh thyme, 2 Tbsp minced fresh rosemary, ½ tsp salt, and ¼ tsp ground black pepper.
- Spread the potato and carrot mixture in a single layer on the baking sheet. Place in the oven to roast for about 20 minutes, tossing halfway through.
- While the potatoes and carrots are roasting, toss 12 oz trimmed and halved green beans with the remaining ½ Tbsp olive oil, 2 Tbsp minced garlic and ½ tsp salt.
- After the carrots and potatoes have roasted 20 minutes, remove the baking sheet from the oven and push them up to to the top of the pan with a spatula. Now add the green beans and spread them into a row.
- Place the baking sheet back in the oven to roast for another 25-30 minutes, or until all the vegetables are tender when poked with a fork and some edges are golden brown. Now it’s ready to serve!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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