Prep time: 15 mins | Cook time: 40 mins | Ready in 55 mins | Servings: 5
This is an excellent side dish with potatoes, carrots, and green beans seasoned with delicious garlic and fresh herb. The perfect side dish roasted to perfection and goes well with just about anything.
I love roasted veggies! It’s very simple and easy to make. The veggies are tossed in garlic and herbs which gives them a depth of flavour and roasted to get that perfect texture. I can make these delicious roasted veggies again and again if I have to! It’s so good and I can pair this with everything!
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Ingredients
3 tablespoons olive oil, divided
1 pound medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
1 1/4 pounds baby red potatoes, halved and larger ones quartered
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
12 ounces green beans, ends trimmed, halved
1 1/2 tablespoons minced garlic (4 cloves)
Salt and freshly ground black pepper
How to make Roasted Vegetables with Garlic and Herbs
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Toss the potatoes, carrots, 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper in a large bowl. Then, spread everything onto a rimmed 10 x 13-inch baking sheet. Place in the preheated oven and roast the veggies for about 20 minutes.
Step 3: In a bowl with the rest of the half tablespoon olive oil, toss the green beans. Lightly season with salt. Add the beans to the baking sheet with the other veggies and add the garlic. Toss and spread everything into an even layer.
Step 4: Place in the oven again and continue to roast for additional 20 minutes until the veggies are tender and slightly browned.
Step 5: Remove from the oven and serve the veggies warm. Enjoy!
Note:
To evenly roast the veggies, try slicing the veggies into about the same sizes.
Nutrition Facts:
Amount Per Serving: Calories 217, Calories from Fat 72, Fat 8g12%, Saturated Fat 1g6%, Sodium 87mg4%, Potassium 967mg28%, Carbohydrates 32g11%, Fiber 6g25%, Sugar 8g9%, Protein 4g8%, Vitamin A 15690IU314%, Vitamin C 26.4mg32%, Calcium 76mg8%, Iron 2.1mg12%
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
- 1 1/4 pounds baby red potatoes, halved and larger ones quartered
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 12 ounces green beans, ends trimmed, halved
- 1 1/2 tablespoons minced garlic (4 cloves)
- Salt and freshly ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Toss the potatoes, carrots, 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper in a large bowl. Then, spread everything onto a rimmed 10 x 13-inch baking sheet. Place in the preheated oven and roast the veggies for about 20 minutes.
Step 3: In a bowl with the rest of the half tablespoon olive oil, toss the green beans. Lightly season with salt. Add the beans to the baking sheet with the other veggies and add the garlic. Toss and spread everything into an even layer.
Step 4: Place in the oven again and continue to roast for additional 20 minutes until the veggies are tender and slightly browned.
Step 5: Remove from the oven and serve the veggies warm. Enjoy!
Notes
To evenly roast the veggies, try slicing the veggies into about the same sizes.
