Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 5 Servings
Roasted veggies, anyone? Oh, man, you have got to give this one a try! Feel free to tweak the recipe a bit if you want. Have a beautiful day, friends. Enjoy!
1 1/4 pound baby red potatoes, halved and larger ones quartered
1 pound medium carrots, scrubbed clean, cut into 2-inch 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)
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Add the carrots, potatoes, thyme, rosemary, 2 1/2 tablespoons of olive oil, salt, and pepper. Toss until well combined.
Step 3: Transfer the mixture into a 13-inch baking sheet and spread it evenly on the bottom.
Step 4: Place the baking sheet inside the preheated oven and roast for about 20 minutes.
Step 5: In a medium mixing bowl, add the rest of the beans, 1/2 tablespoon of oil, and salt. Toss until well combined.
Step 6: Remove the baking sheet from the oven. Toss in the green beans and toss until well mixed.
Step 7: Put it back inside the oven and roast for another 20 minutes or until the veggies turn brown.
Step 8: Remove from the oven.
Step 9: Serve immediately and enjoy!
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%
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