Perfect Roasted Vegetables
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.
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.
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.
