ROASTED POTATOES, CARROTS, AND BEANS

If you are looking for a quick, healthy, and effortless veggie side dish, this recipe is all you need! This dish is a delicious side dish perfect for everyday lunch or dinner. This easy-to-follow recipe transforms red potatoes, carrots, and green beans into a flavorful, roasted goodness. Seasoned with herbs and garlic, these vegetables offer a satisfying crunch in every bite. Elevate your lunch or dinner with these roasted vegetables. This dish effortlessly complements any meal, bringing warmth, nutrition, and simplicity to your meal.

WHAT YOU NEED TO MAKE THIS ROASTED POTATOES, CARROTS, AND BEANS:

1 pound baby red potatoes, washed and cut into quarters
¾ pound carrots, peeled and sliced
1 cup fresh green bean, trimmed and halved
2 tbsp olive oil
2 garlic cloves, minced
1 ½ tsp fresh rosemary, finely chopped
1 ½ tsp fresh thyme, finely chopped
Black pepper, to taste
Salt, to taste

HOW TO MAKE THIS ROASTED POTATOES, CARROTS, AND BEANS:

Step 1. Grease a baking sheet with cooking spray.

Step 2. In a large bowl, add carrots, red potatoes, rosemary, thyme, salt, pepper, and half of olive oil, and toss gently to coat evenly.

Step 3. Spread the seasoned vegetables on the greased baking sheet, place in the preheated oven at 400°F, and bake for 20 minutes.

Step 4. In the same bowl, add green beans, drizzle with remaining olive oil, and season with salt and pepper. Toss to coat evenly.

Step 5. Add green beans to the partially roasted potatoes and carrots on the baking sheet. Sprinkle garlic over the mixture and toss.

Step 6. Continue roasting at 400°F for an additional 20 minutes or until all vegetables are tender.

Step 7. Confirm the tenderness of the vegetables; if needed, roast for an extra 10-20 minutes.

Step 8. Once done, take the dish out of the oven and serve hot.

Yield: 4

ROASTED POTATOES, CARROTS, AND BEANS

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If you are looking for a quick, healthy, and effortless veggie side dish, this recipe is all you need! This dish is a delicious side dish perfect for everyday lunch or dinner.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 1 pound baby red potatoes, washed and cut into quarters
• ¾ pound carrots, peeled and sliced
• 1 cup fresh green bean, trimmed and halved
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 ½ tsp fresh rosemary, finely chopped
• 1 ½ tsp fresh thyme, finely chopped
• Black pepper, to taste
• Salt, to taste

Instructions

1. Grease a baking sheet with cooking spray.
2. In a large bowl, add carrots, red potatoes, rosemary, thyme, salt, pepper, and half of olive oil, and toss gently to coat evenly.
3. Spread the seasoned vegetables on the greased baking sheet, place in the preheated oven at 400°F, and bake for 20 minutes.
4. In the same bowl, add green beans, drizzle with remaining olive oil, and season with salt and pepper. Toss to coat evenly.
5. Add green beans to the partially roasted potatoes and carrots on the baking sheet. Sprinkle garlic over the mixture and toss.
6. Continue roasting at 400°F for an additional 20 minutes or until all vegetables are tender.
7. Confirm the tenderness of the vegetables; if needed, roast for an extra 10-20 minutes.
8. Once done, take the dish out of the oven and serve hot.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 150Total Fat: 5gCarbohydrates: 25gProtein: 3g