Prep time: 15 mins | Cook time: 40 mins | Ready in 55 mins | Servings: 5
Oven-roasted potatoes, carrots, and green beans seasoned in easy and scrumptious garlic and fresh herb blend. The perfect roasted veggies you can pair with any meal! Make this using only a few simple ingredients in under an hour, and watch your family devour every bit!
This side dish has been one of my favourites and go-to for years now. The depth of flavour of the fresh veggies roasted to deliciousness is crazy impressive that no one can say no to!
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Ingredients
1 1/4 pounds baby red potatoes, halved and larger ones quartered
1 pound medium carrots, scrubbed clean, cut into 2” pieces, and thicker portions halved
3 tablespoons olive oil, divided
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper
12 ounces green beans, ends trimmed, halved
1 1/2 tablespoons minced garlic (4 cloves)
How to make Garlic Herb Roasted Potatoes Carrots and Green Beans
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Place the potatoes, carrots, 2 1/2 Tbsp olive oil, thyme, and rosemary in a large bowl. To taste, season with salt and pepper. Toss to coat.
Step 3: To a rimmed 18 x 13-inch baking dish, pour the potatoes and carrots and spread. Place in the preheated oven and roast for about 20 minutes.
Step 4: In a bowl, toss the green beans with the rest of the half tbsp olive oil and lightly season with salt. Upon removing the baking dish from the oven, add the green beans, spreading to combine with the other vegetables. Add the garlic, toss, then spread in an even layer.
Step 5: Place the baking sheet back in the oven and resume roasting for additional 20 minutes until the veggies are tender and slightly browned.
Step 6: Remove from the oven when done and serve right away. Enjoy!
Note:
For even cooking, make sure to cut the veggies about the same size as you can.
Nutrition Facts:
Amount Per Serving: Calories 217 | Calories from Fat 72 | Fat 8g 12% | Saturated Fat 1g 6% | Sodium 87mg 4% | Potassium 967mg 28% | Carbohydrates 32g 11% | Fiber 6g 25% | Sugar 8g 9% | Protein 4g 8% | Vitamin A 15690IU 314% | Vitamin C 26.4mg 32% | Calcium 76mg 8% | Iron 2.1mg 12%
Ingredients
- 1 1/4 pounds baby red potatoes, halved and larger ones quartered
- 1 pound medium carrots, scrubbed clean, cut into 2” pieces, and thicker portions halved
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 12 ounces green beans, ends trimmed, halved
- 1 1/2 tablespoons minced garlic (4 cloves)
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Place the potatoes, carrots, 2 1/2 Tbsp olive oil, thyme, and rosemary in a large bowl. To taste, season with salt and pepper. Toss to coat.
Step 3: To a rimmed 18 x 13-inch baking dish, pour the potatoes and carrots and spread. Place in the preheated oven and roast for about 20 minutes.
Step 4: In a bowl, toss the green beans with the rest of the half tbsp olive oil and lightly season with salt. Upon removing the baking dish from the oven, add the green beans, spreading to combine with the other vegetables. Add the garlic, toss, then spread in an even layer.
Step 5: Place the baking sheet back in the oven and resume roasting for additional 20 minutes until the veggies are tender and slightly browned.
Step 6: Remove from the oven when done and serve right away. Enjoy!
Notes
For even cooking, make sure to cut the veggies about the same size as you can.
