Roasted Vegetables with Garlic and Herbs

Name: Roasted Vegetables with Garlic and Herbs
Total time: 1 h 50 min
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)

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Total: 110

Servings: 5

Roasted Vegetables with Garlic and Herbs

Ingredients

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1 1/4 lbs. baby red potatoes, halved and larger ones quartered1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved3 Tbsp olive oil, divided1 Tbsp minced fresh thyme1 Tbsp minced fresh rosemarySalt and freshly ground black pepper12 oz. green beans, ends trimmed, halved1 1/2 Tbsp minced garlic (4 cloves)

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Instructions

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Step 1

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.

Step 2

Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.

Step 3

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.

Step 4

Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.