Garlic Roasted Potatoes Carrots and Green Beans
If you haven’t noticed by now, I’m all about those roasted veggies! When fresh vegetables are roasted they just develop a whole new delicious depth of flavor. These roasted sheet pan veggies are perfect for any season too because you can usually always find good quality potatoes, carrots, and green beans any time throughout the year. Roasted veggies are the best way to convert a vegetable hater. Raw broccoli and roasted broccoli are nearly two different vegetables in my mind because they taste so much different. This blend is deliciously seasoned with fresh garlic cloves and herb blend and after roasting in a single layer they end with a perfect texture.
Ingredients You’ll Need for This Recipe
Baby red potatoes (you can use Yukon gold potatoes or russet potatoes, too. Yukon golds are waxier, while russets are more fluffy.) Carrots Olive oil Fresh thyme and rosemary Salt and pepper Green beans Garlic
How to Roast Vegetables
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 for 20 minutes. Toss green beans in a bowl with the remaining 1/2 Tbsp olive oil, and sprinkle with salt. Add to baking sheet with other veggies, add garlic toss everything, and spread into an even layer. Roast until all of the veggies are tender and slightly browned, about 20 minutes longer.
What Should I Serve with Garlic Roasted Potatoes & Veggies?
Roast Chicken Slow Cooker Rotisserie Style Chicken Pan Seared Steak Lemon Butter Chicken Creamy Mushroom Chicken
Tips for Roasted Vegetables
Cut each separate type of veggie about the same size as each other so they roast evenly. We like bite-sized pieces. Use extra virgin olive oil so they don’t dry up. Season. Vegetables really benefit from a light seasoning, fresh herbs, spices, garlic, shallots, and onions are all great choices. And don’t skip the salt. (I love fresh parsley, oregano, garlic powder, and rosemary.) Vegetables vary in roasting time needed. So that’s why here we wait to add green beans because they don’t need as much time as larger and harder potatoes and carrots. Use a fairly high heat when roasting vegetables so they can brown and get a little color. Also, a dark pan encourages browning so use one if you’ve got it. Sprinkle parmesan cheese or brush the roasted garlic potatoes with garlic butter for an even more delicious garlic flavor.
More Side Dish Recipes You’ll Love:
Roasted Zucchini, Squash and Tomatoes Roasted Brussels Sprouts with Honey and Balsamic Autumn Roasted Vegetables with Apples
