Welcome to our recipe for Perfect Roasted Vegetables, a delightful and nutritious combination of baby red potatoes, medium carrots, and green beans. It’s a heavenly mix of color and flavor that promises to upgrade your dinner table. We’re thrilled to share this simple yet superbly delicious recipe that you and your family will undoubtedly enjoy.
My family has a special fondness for this Perfect Roasted Vegetables recipe. My husband, who typically turns up his nose at anything too “green”, always reaches for seconds when these are on the table. Our kids too, adore the colorful mix on their plates, especially the baby red potatoes. We first tried this recipe on a cool autumn evening, and it immediately became a staple in our household, adding a warmth and heartiness to our meals.
Freshly Roasted Green Beans, Baby Potatoes, and Carrots
Why this Perfect Roasted Vegetables Recipe is a Must-Try
Our Perfect Roasted Vegetables recipe stands out for its simplicity and versatility. It combines three different veggies – baby red potatoes, medium carrots, and green beans – each contributing its unique texture and taste. The recipe is infused with flavors of fresh thyme and rosemary, and roasted to golden perfection. It’s an ideal side dish to any meat, or a standalone vegetarian delight.
Ingredients:
- 567 grams (1 1/4 lbs.) baby red potatoes, halved and larger ones quartered
- 454 grams (1 lb.) medium carrots, scrubbed clean, cut into 5 cm (2-inch) pieces and thicker portions halved
- 44 ml (3 Tbsp) olive oil, divided
- 15 ml (1 Tbsp) minced fresh thyme
- 15 ml (1 Tbsp) minced fresh rosemary
- Salt and freshly ground black pepper, to taste
- 340 grams (12 oz.) green beans, ends trimmed, halved
- 22 ml (1 1/2 Tbsp) minced garlic (4 cloves)
How to Cook Perfect Roasted Vegetables ?
Set your oven to preheat at 400 degrees. Toss the baby red potatoes and carrots with 2 1/2 Tbsp olive oil, thyme, rosemary in a large bowl. Don’t forget to season with salt and pepper for that extra flavor. Arrange these on an 18 by 13-inch baking sheet and let them roast in the oven for 20 minutes.
Next, toss the green beans with the remaining olive oil and some salt. Add these to the baking sheet, mixing everything well, and then spreading them out evenly. Put the pan back in the oven to roast until all the veggies are tender and slightly browned, about another 20 minutes. And voila! Your Perfect Roasted Vegetables are ready to serve.
Notes:
Feel free to experiment with your favorite vegetables or herbs in this recipe. If you like your veggies crispier, leave them in the oven for a few more minutes.
I hope you enjoy making and eating these Perfect Roasted Vegetables as much as my family and I do. They’re a colorful, healthy, and delectable addition to any meal. Let me know how it turns out, and don’t forget to share your cooking experience with us!
Colorful Mix of Roasted Veggies
Frequently Asked Questions:
Can I use different vegetables in this recipe?
Yes, you can! Feel free to swap out any of these vegetables for your favorites, or whatever you have on hand. Just keep an eye on cooking times as different vegetables may require slightly different roasting times.
What can I serve with these Perfect Roasted Vegetables?
These vegetables make a great side dish for virtually any main course, including roasted chicken, grilled steak, or baked fish. They also work well as part of a vegetarian meal.
Perfect Roasted Vegetables
Ingredients
- 567 grams 1 1/4 lbs. baby red potatoes, halved and larger ones quartered
- 454 grams 1 lb. medium carrots, scrubbed clean, cut into 5 cm (2-inch) pieces and thicker portions halved
- 44 ml 3 Tbsp olive oil, divided
- 15 ml 1 Tbsp minced fresh thyme
- 15 ml 1 Tbsp minced fresh rosemary
- Salt and freshly ground black pepper to taste
- 340 grams 12 oz. green beans, ends trimmed, halved
- 22 ml 1 1/2 Tbsp minced garlic (4 cloves)
- How to Cook Perfect Roasted Vegetables ?
Instructions
- Set your oven to preheat at 400 degrees. Toss the baby red potatoes and carrots with 2 1/2 Tbsp olive oil, thyme, rosemary in a large bowl. Don't forget to season with salt and pepper for that extra flavor. Arrange these on an 18 by 13-inch baking sheet and let them roast in the oven for 20 minutes.
- Next, toss the green beans with the remaining olive oil and some salt. Add these to the baking sheet, mixing everything well, and then spreading them out evenly. Put the pan back in the oven to roast until all the veggies are tender and slightly browned, about another 20 minutes. And voila! Your Perfect Roasted Vegetables are ready to serve.
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