GARLIC
Roasted Vegetables with Garlic and Herbs
Roasted Vegetables with Garlic and Herbs
Did you make this recipe? Leave a review.
This simple vegetable blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to perfection. It's an excellent go-to side dish that pairs well with just about anything!
Servings: 5
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
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)
Instructions
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.
Recipe Notes
Try to cut each separate type of veggie about the same size as each other so they roast evenly.
Nutrition Facts
Roasted Vegetables with Garlic and Herbs
Amount Per Serving
Calories 217Calories from Fat 72
% Daily Value*
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%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer
COURSE: SIDE DISH
CUISINE: AMERICAN
KEYWORD: ROASTED VEGETABLES
