Name: Roasted Vegetables with Garlic and Herbs Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 5
Cuisine: American
Ingredients: 1¼ lbs halved, larger ones quartered baby red potatoes; 1 lb scrubbed clean, cut into 2-inch pieces, thicker portions halved medium carrots; 3 tbsp divided olive oil; 1 tbsp minced Fresh Thyme; 1 tbsp minced fresh rosemary; salt and freshly ground black pepper; 12 oz ends trimmed, halved green beans; 1½ tbsp (4 cloves), minced garlic

How To Make Roasted Vegetables with Garlic and Herbs

These roasted vegetables are a delicious mix of carrots, potatoes, and green beans! It’s a well-seasoned, tender side dish worth paring with filling meals.

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

1¼lbsbaby red potatoes,halved, larger ones quartered
1lbmedium carrots,scrubbed clean, cut into 2-inch pieces, thicker portions halved
3tbspolive oil,divided
1tbspfresh thyme,minced
1tbspfresh rosemary,minced
salt and freshly ground black pepper
12ozgreen beans,ends trimmed, halved
1½tbspgarlic,(4 cloves), minced

Instructions

Preheat the oven to 400 degrees F.
In a large bowl, toss together the potatoes, carrots with 2½ tablespoon olive oil, thyme, rosemary. Season with salt and pepper to taste.
Spread the vegetables onto a rimmed 18×13-inch baking sheet.
Roast in the oven for 20 minutes.
Toss the green beans in a bowl with the remaining ½ tablespoon olive oil, then season lightly with salt.
Add to the baking sheet with the other vegetables, add garlic, then toss everything. Spread into an even layer.
Return to the oven and roast for about 20 minutes longer until all of the vegetables are tender and slightly browned.
Serve warm, and enjoy!