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.
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
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Preheat the oven to 400 degrees F.
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In a large bowl, toss together the potatoes, carrots with 2½ tablespoon olive oil, thyme, rosemary. Season with salt and pepper to taste.
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Spread the vegetables onto a rimmed 18×13-inch baking sheet.
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Roast in the oven for 20 minutes.
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Toss the green beans in a bowl with the remaining ½ tablespoon olive oil, then season lightly with salt.
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Add to the baking sheet with the other vegetables, add garlic, then toss everything. Spread into an even layer.
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Return to the oven and roast for about 20 minutes longer until all of the vegetables are tender and slightly browned.
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Serve warm, and enjoy!
Nutrition
- Calories: 216.13kcal
- Fat: 8.69g
- Saturated Fat: 1.25g
- Monounsaturated Fat: 5.94g
- Polyunsaturated Fat: 1.12g
- Carbohydrates: 33.04g
- Fiber: 6.69g
- Sugar: 8.01g
- Protein: 4.52g
- Sodium: 661.54mg
- Calcium: 78.29mg
- Potassium: 976.75mg
- Iron: 2.08mg
- Vitamin A: 783.18µg
- Vitamin C: 25.04mg
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