5 from 96 votes
Roasted Vegetables with Garlic and Herbs
This Roasted Vegetables dish combines baby red potatoes, carrots, and green beans tossed with olive oil, fresh thyme, rosemary, minced garlic, salt, and pepper. The vegetables roast in two stages to ensure even cooking and tender, slightly browned edges. The fresh herbs and garlic impart aromatic notes that complement the natural sweetness of the root vegetables.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
5
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Notes
- Cut all vegetables to similar sizes to ensure even roasting and consistent doneness.