Description
A delightful roasted vegetable medley of baby potatoes, carrots, and green beans, perfect as a side dish for any occasion.
Ingredients
Scale
- 1 ¼ lbs. baby red potatoes, halved and larger ones quartered
- 1 lb. medium carrots, scrubbed clean and cut into 2-inch pieces
- 12 oz. green beans, ends trimmed and halved
- 3 Tbsp olive oil, divided
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- Salt and freshly ground black pepper, to taste
- 1 ½ Tbsp minced garlic (4 cloves)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the baby potatoes and carrots. Drizzle with 2 Tbsp of olive oil, and season with salt, pepper, thyme, and rosemary. Toss to coat.
- Spread the potatoes and carrots on a baking sheet in a single layer.
- Roast in the preheated oven for 25 minutes.
- While the vegetables are roasting, prepare the green beans by tossing them with the remaining 1 Tbsp of olive oil and minced garlic.
- After 25 minutes, add the green beans to the baking sheet and stir everything together.
- Return to the oven and roast for another 10-15 minutes, or until all vegetables are tender and golden.
- Serve warm as a side dish.
Notes
For extra flavor, you can parboil the potatoes and carrots slightly before roasting, or add other vegetables like parsnips or sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, side dish, potatoes, carrots, green beans, healthy cooking