Garlic Herb Roasted Potatoes, Carrots, and Green Beans

Garlic Herb Roasted Potatoes, Carrots, and Green Beans

Garlic Roasted Potatoes, Carrots, and Green Beans! This simple veggie blend of potatoes, carrots, and green beans is seasoned with a delicious garlic and fresh herb blend and then roasted to deliciousness. It’s an excellent go-to side dish that pairs well with just about anything!

These roasted sheet pan veggies are perfect for any season too because you can usually always find good quality potatoes, carrots, and green beans any time throughout the year.

Roasted veggies are the best way to convert a vegetable hater. Raw broccoli and roasted broccoli are nearly two different vegetables in my mind because they taste so much different.

This blend is deliciously seasoned with fresh garlic cloves and herb blend and after roasting in a single layer they end with a perfect texture.

Ingredients for Roasted Vegetables

Ingredients You’ll Need for This Recipe

• Baby red potatoes (you can use Yukon gold potatoes or russet potatoes, too. Yukon golds are waxier, while russets are more fluffy.)

• Carrots

• Olive oil

• Fresh thyme and rosemary

• Salt and pepper

• Green beans (or Broccoli)

• Garlic

How to Roast Vegetables

Roasted Vegetables with Garlic and Herbs

This simple vegetable blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to perfection. It's an excellent go-to side dish that pairs well with just about anything!

Servings: 5

Prep: 15minutes minutes

Cook: 40minutes minutes

Ready in: 55minutes minutes

Ingredients

• 1 1/4 lbs. baby red potatoes, halved and larger ones quartered

• 1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved

• 3 Tbsp olive oil, divided

• 1 Tbsp minced fresh thyme

• 1 Tbsp minced fresh rosemary

• Salt and freshly ground black pepper

• 12 oz. green beans, ends trimmed, halved

• 1 1/2 Tbsp minced garlic (4 cloves)

  (Reduce spices if you don't like spicy food)

  
  

Instructions

• Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste.

• Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.

• Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.

• Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.

  
  

Notes

Try to cut each separate type of veggie about the same size as each other so they roast evenly. #roastedvegetable #easyrecipes #herbedvegetables #recipes

Tips for Roasted Vegetables

• Cut each separate type of veggie about the same size as each other so they roast evenly. We like bite-sized pieces.

• Use extra virgin olive oil so they don’t dry up.

• Season. Vegetables really benefit from a light seasoning, fresh herbs, spices, garlic, shallots, and onions are all great choices. And don’t skip the salt. (I love fresh parsley, oregano, garlic powder, and rosemary.)

• Vegetables vary in roasting time needed. So that’s why here we wait to add green beans because they don’t need as much time as larger and harder potatoes and carrots.

• Use a fairly high heat when roasting vegetables so they can brown and get a little color. Also, a dark pan encourages browning so use one if you’ve got it.

• Sprinkle parmesan cheese or brush the roasted garlic potatoes with garlic butter for an even more delicious garlic flavor.

Garlic Herb Roasted Vegetables.

Download • 728KB