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Oven-Roasted Vegetables with Garlic and Herbs

A vibrant and comforting dish featuring roasted red potatoes, baby carrots, and green beans, accented with garlic and herbs for maximum flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Red Potatoes Creamy on the inside with a crispy outer layer once roasted.
  • 1 lbs Baby Carrots Sweet and crunchy, adding wonderful color.
  • 1 lbs Green Beans Provides a fresh crunch.
Seasoning and Oils
  • 1/4 c Olive Oil Helps to caramelize the vegetables.
  • 1 tbs Fresh Rosemary (minced) Adds an aromatic pine-like flavor.
  • 1 tbs Fresh Thyme (minced) Adds depth to the flavor profile.
  • 6-8 cloves Garlic (minced) Turns sweet and aromatic when roasted.
  • Kosher Salt Enhances all the flavors.
  • Black Pepper (freshly ground) Adds spice to the dish.

Method
 

Preparation
  1. Preheat the oven to 400°F. Line a large rimmed baking sheet with non-stick aluminum foil.
  2. Wash and scrub the red potatoes until clean. Once dry, cut them into quarters and place in a large bowl with baby carrots.
Seasoning
  1. Add minced rosemary, thyme, a few pinches of kosher salt, and freshly ground black pepper to the bowl. Pour in 3 tablespoons of olive oil.
  2. Mix everything together until potatoes and carrots are well coated.
Baking Potatoes and Carrots
  1. Spread the potatoes and carrots evenly onto the prepared baking sheet and bake for 30 minutes.
Prepare Green Beans
  1. While potatoes and carrots are baking, wash the green beans, trim the ends off, and break into 2-3 inch pieces.
  2. Add to the same bowl with the remaining olive oil, minced garlic, a few pinches of kosher salt, and black pepper. Stir to coat.
Combine and Bake
  1. After 30 minutes, remove the pan from the oven and pour the seasoned green beans onto the baking sheet.
  2. Stir to mix and ensure some garlic and herbs transfer onto both the potatoes and green beans. Return to the oven and roast for an additional 20 minutes.
Serving
  1. Once done, remove the pan from the oven, transfer roasted vegetables to a serving dish, and enjoy warm.

Notes

For extra crispy texture, spread the vegetables in a single layer on the baking sheet. Experiment with herbs like oregano or basil. Add a sprinkle of parmesan cheese right after baking for a cheesy crust.