Ingredients
- 1 ½ lbs baby red potatoes - halved
- 1 lb carrots - peeled and cut into 2-inch pieces
- 2 ½ Tbsp olive oil - + ½ Tbsp for
- 2 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh thyme
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 12 oz green beans - ends trimmed and halved
- 2 Tbsp minced garlic
Instructions
- Preheat your oven to 400°F. Line a large 20″x14″ baking sheet (or use 2 smaller 14″ x 9″ baking sheets) with parchment paper. Set aside.
- In a large bowl, toss 1 ½ lbs halved baby red potatoes and 1 lb peeled and cut carrots with 2 ½ Tbsp olive oil, 1 Tbsp minced fresh thyme, 2 Tbsp minced fresh rosemary, ½ tsp salt, and ¼ tsp ground black pepper.
- Spread the potato and carrot mixture in a single layer on the baking sheet. Place in the oven to roast for about 20 minutes, tossing halfway through.
- While the potatoes and carrots are roasting, toss 12 oz trimmed and halved green beans with the remaining ½ Tbsp olive oil, 2 Tbsp minced garlic and ½ tsp salt.
- After the carrots and potatoes have roasted 20 minutes, remove the baking sheet from the oven and push them up to to the top of the pan with a spatula. Now add the green beans and spread them into a row.
- Place the baking sheet back in the oven to roast for another 25-30 minutes, or until all the vegetables are tender when poked with a fork and some edges are golden brown. Now it’s ready to serve!
Nutrition Info
Calories: 196kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 257mg | Potassium: 867mg | Fiber: 7g | Sugar: 6g | Vitamin A: 13113IU | Vitamin C: 37mg | Calcium: 79mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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