Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins | Servings: 5
Roasting potatoes, carrots, and green beans with a flavorful mixture of garlic and fresh herbs yields a delightful side dish. It’s a perfect staple to have on hand because it suits so many meals.
You can obtain high-quality potatoes, carrots, and green beans all year long, so making this roasted sheet pan vegetable dish ideal for any season.
If you want to get a vegetable snob to change their mind, serve them these roasted veggies.
The veggies roast up perfectly tender and flavorful because of the combination of fresh garlic and herbs used in the seasoning.
3 tablespoon olive oil, divided
1 1/2 tablespoons minced garlic (4 cloves)
1 1/4 pounds baby red potatoes, halved and larger ones quartered
1 pound medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
12 ounces green beans, ends trimmed, halved
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
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: Place the potatoes and carrots in a large bowl. Toss with 2 1/2 Tbsp olive oil, thyme, and rosemary, and season with salt and pepper to taste.
Step 3: Onto a rimmed 18 x 13-inch baking sheet, spread the contents of the bowl. Place in the preheated oven and roast for about 20 minutes.
Step 4: In a bowl with the rest of the half tbsp olive oil, toss the green beans and season lightly with salt. Add them to the baking sheet along with the garlic. Toss well and spread everything into an even layer.
Step 5: Roast for another 20 minutes or until the veggies are slightly browned and tender.
Step 6: Serve the roasted veggies right away.
If you can, slice the veggies to about the same size so they roast evenly.
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%
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