Roasted Vegetables with Garlic and Herbs Recipe

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Lydia Gardner Modified: March 21, 2022
roasted vegetables with garlic and herbs recipe
Roasted Vegetables with Garlic and Herbs Recipe

How To Make Roasted Vegetables with Garlic and Herbs

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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

  1. Preheat the oven to 400 degrees F.

  2. In a large bowl, toss together the potatoes, carrots with 2½ tablespoon olive oil, thyme, rosemary. Season with salt and pepper to taste.

  3. Spread the vegetables onto a rimmed 18×13-inch baking sheet.

  4. Roast in the oven for 20 minutes.

  5. Toss the green beans in a bowl with the remaining ½ tablespoon olive oil, then season lightly with salt.

  6. Add to the baking sheet with the other vegetables, add garlic, then toss everything. Spread into an even layer.

  7. Return to the oven and roast for about 20 minutes longer until all of the vegetables are tender and slightly browned.

  8. 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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