Garlic Herb Roasted Potatoes Carrots and Green Beans #vegan #healthy

Garlic Herb Roasted Potatoes Carrots and Green Beans #vegan #healthy

On the off chance that you haven't seen at this point, I'm about those simmered veggies! At the point when crisp vegetables are cooked they simply build up a totally different heavenly profundity of flavor.

These broiled sheet dish veggies are ideal for any season too in light of the fact that you can for the most part consistently discover great quality potatoes, carrots and green beans whenever consistently.

Cooked veggies are the most ideal approach to change over a vegetable hater. Crude broccoli and simmered broccoli are almost two distinct vegetables in my psyche since they taste so very different. This mix is flavorfully prepared with a new garlic and herb mix and in the wake of broiling they end with an ideal surface.

Also try our recipe Roasted Chickpeas

Garlic Herb Roasted Potatoes Carrots and Green Beans #vegan #healthy

This straightforward veggie mix of potatoes, carrots and green beans is prepared with a flavorful garlic and crisp herb mix at that point broiled to delightfulness. It's an incredible go-to side dish that sets well with pretty much anything!


  • 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)


  1. 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.
  2. 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.

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