Garlic Herb Roasted Potatoes Carrots and Green Beans

Garlic Herb Roasted Potatoes Carrots and Green Beans

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Garlic Herb Roasted Potatoes Carrots and Green Beans – Perfect Roasted Potatoes Carrots and Green Beans! This smooth veggie aggregate of potatoes, carrots and inexperienced beans is seasoned with a delicious garlic and sparkling herb combination then roasted to deliciousness. It’s an awesome cross-to aspect dish that pairs properly with pretty lots whatever!

If you haven’t noticed via now, I’m allllll approximately the ones roasted greens! When clean veggies are roasted they simply extend an entire new scrumptious intensity of flavor.

These roasted sheet pan vegetables are pleasant for any season too due to the fact you can usually constantly find out wonderful first-class potatoes, carrots and inexperienced beans any time at some stage in the three hundred and sixty five days.

Roasted vegetables are the remarkable manner to convert a vegetable hater. Raw broccoli and roasted broccoli are almost particular vegetables in my thoughts due to the fact they taste lots extraordinary.

This combination is deliciously pro with a clean garlic and herb combo and after roasting they surrender with an excellent texture.

Garlic Herb Roasted Potatoes Carrots and Green Beans

Recipe by Cameron Prestonz

Ingredients

  • Salt and freshly ground black pepper

  • 12 oz. green beans, ends trimmed, halved

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

  • 3 Tbsp olive oil, divided

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

  • 1 1/2 Tbsp minced garlic (4 cloves)

  • 1 Tbsp minced fresh rosemary

  • 1 Tbsp minced fresh thyme

Directions

  • 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.

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