Description
This simple vegetable blend of potatoes, carrots, and green beans is roasted with garlic and herbs until golden and tender. A perfect side dish for any dinner.
Ingredients
- 1 1/4 lbs baby red potatoes, halved and larger ones quartered
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
- 3 Tbsp olive oil, divided
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz green beans, ends trimmed, halved
- 1 1/2 Tbsp minced garlic (4 cloves)
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large bowl toss together potatoes and carrots with 2 1/2 Tbsp olive oil, thyme, rosemary, salt, and pepper.
3. Spread onto a rimmed 18×13-inch baking sheet. Roast for 20 minutes.
4. Toss green beans with remaining 1/2 Tbsp olive oil and a light sprinkle of salt.
5. Remove pan from oven, add green beans and garlic, toss, and spread into an even layer.
6. Return to oven and roast for 20 minutes longer, until veggies are tender and golden.
7. Serve warm.
Notes
Cut vegetables into even sizes so they roast evenly.
Don’t overcrowd the pan or they’ll steam instead of roast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 217
- Sugar: 8g
- Sodium: 87mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg