Ingredients

The following ingredients have 5 Servings
  • 1 1/4 lbs. baby red potatoes, (halved and larger ones quartered)
  • 1 lb. medium carrots, (scrubbed clean, cut into 2-inch pieces and thicker portions halved)
  • 3 Tbsp olive oil, divided
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh rosemary
  • Salt and freshly ground black pepper
  • 12 oz. green beans, (ends trimmed, halved)
  • 1 1/2 Tbsp minced garlic ((4 cloves))

Instruction

  • 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 20 minutes.
  • Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.
  • Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.