This colorful medley of roasted vegetables is an easy, delicious, and healthy side dish. With tender potatoes, sweet carrots, and crisp green beans, all coated in savory herbs and olive oil, this recipe brings out the natural flavors of each ingredient.
Ingredients:
Vegetables:
1 lb baby potatoes, halved or quartered
2 cups carrots, sliced into thick rounds
2 cups green beans, trimmed
Seasoning:
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste
Optional Garnish:
Fresh parsley or thyme, chopped
Preparation Method:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the Vegetables:
In a large mixing bowl, toss the halved potatoes and carrot slices with 2 tablespoons of olive oil, garlic powder, thyme, rosemary, salt, and pepper.
Spread the potatoes and carrots evenly on the prepared baking sheet, ensuring they are not overcrowded.
Roast the Potatoes and Carrots:
Roast the potatoes and carrots in the oven for 20 minutes.
Add the Green Beans:
After 20 minutes, remove the baking sheet from the oven.
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