Description
Roasted Vegetables with Garlic and Herbs is a vibrant and flavorful side dish that transforms simple ingredients into a delightful medley. Featuring the natural sweetness of baby red potatoes, carrots, and green beans, this dish is seasoned with aromatic garlic and fresh herbs like thyme and rosemary. It’s perfect for family dinners, holiday gatherings, or casual barbecues, offering a healthy choice that adds color and nutrition to your table. With minimal preparation and cooking time, you can enjoy a satisfying side that complements various main courses such as grilled chicken, beef, or lamb.
Ingredients
- 1 1/4 lbs baby red potatoes (halved)
- 1 lb medium carrots (cut into 2-inch pieces)
- 12 oz green beans (trimmed)
- 3 Tbsp olive oil
- 1 1/2 Tbsp minced garlic
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 400°F.
- In a large bowl, toss halved potatoes and carrots with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper.
- Spread the mixture on a baking sheet and roast for about 20 minutes until tender.
- Add green beans tossed in remaining olive oil and minced garlic to the sheet.
- Roast for an additional 20 minutes until all vegetables are tender and slightly browned.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to customize this recipe by adding seasonal vegetables like zucchini or bell peppers. For extra crunch, ensure vegetables are spread out evenly on the baking sheet to avoid steaming.