Home Uncategorized Roasted Vegetables with Garlic and Herbs

Roasted Vegetables with Garlic and Herbs

by Sarah

Servings: 5 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

I so love these roasted veggies because it’s a breeze to make, not fussy, and pairs alongside anything! Carrots, baby potatoes, and beans seasoned in garlic and fresh herb – a delicious and healthy addition to your weekly menu.

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)

How to make Roasted Vegetables with Garlic and Herbs

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Add the potatoes, carrots, 2 1/2 tbsp olive oil, thyme, and rosemary. Toss and season with salt and pepper.

Step 3: In a rimmed 18 x 13-inch baking dish, transfer the potatoes mix and spread.

Step 4: Place inside the preheated oven and bake for about 20 minutes.

Step 5: Meanwhile, add the green beans in a bowl and toss with the rest of half tbsp olive oil. Season a bit with salt.

Step 6: Add the beans to the other vegetables in the rimmed pan along with garlic. Toss and evenly spread.

Step 7: Place the pan back in the oven and continue cooking for 20 minutes more or until the veggies are tender and a bit browned.

Step 8: Serve warm. Enjoy!

Note:

To roast the veggies evenly, try cutting them about the same size.

Nutrition Facts:

Amount Per Serving: Calories 217 | Fat 8g12% | Saturated Fat 1g6% | Sodium 87mg4% | Potassium 967mg28% | Carbohydrates 32g11% | Fiber 6g25% | Sugar 8g9% | Protein 4g8% | Vitamin A 15690IU314% | Vitamin C 26.4mg32% | Calcium 76mg8% | Iron 2.1mg12%

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