Roasted Vegetables with Garlic and Herbs
User Reviews
5
Roasted Vegetables with Garlic and Herbs
Description
Roasted Vegetables with Garlic and Herbs uses uniform cuts of potatoes, carrots, and green beans to achieve even roasting. Potatoes and carrots go into the oven first after being coated with olive oil, thyme, rosemary, salt, and pepper. After 20 minutes, green beans mixed with remaining olive oil, garlic, and salt are added to the pan, allowing all vegetables to finish roasting together until tender and golden in spots.
The gradual roasting method ensures that firmer root vegetables cook through without overcooking the green beans. The fresh thyme and rosemary provide a woody, savory herbaceousness, while garlic adds pungency and aroma. The olive oil enhances caramelization and mouthfeel.
Serve these roasted vegetables warm alongside roasted meats, grains, or as part of a vegetarian meal. Their combination of tender interiors and crispy edges makes them satisfying as a hearty side.
Notes recommend cutting all vegetables to similar sizes to promote uniform cooking and roasting results.
Ingredients
- 1 1/4 lbs. baby red potatoes halved and larger ones quartered
- 1 lb. carrot scrubbed clean, cut into 2-inch pieces and thicker portions halved, medium
- 3 Tbsp olive oil divided
- 1 Tbsp thyme minced fresh
- 1 Tbsp rosemary minced fresh
- salt freshly ground
- black pepper freshly ground
- 12 oz. green beans ends trimmed, halved
- 1 1/2 Tbsp garlic 4 cloves, minced
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.
Notes
- Cut all vegetables to similar sizes to ensure even roasting and consistent doneness.
User Reviews
Overall Rating
5
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