Name: Garlic Herb Roasted Potatoes, Carrots, and Green Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups baby potatoes, halved – Creamy and tender, they crisp up beautifully when roasted.; 2 cups carrots, peeled and cut into 1-inch chunks – Adds a natural sweetness that balances the savory garlic and herbs.; 1 cup green beans, trimmed – Provides a vibrant pop of color and a fresh, slightly crunchy texture.; 3 tablespoons olive oil – Helps the veggies roast evenly and adds a subtle richness.; 3 cloves garlic, minced – Infuses the dish with aromatic, savory goodness.; 1 teaspoon dried thyme – A classic herb that pairs beautifully with roasted vegetables.; 1 teaspoon dried rosemary – Adds an earthy, pine-like flavor that complements the thyme.; 1 teaspoon smoked paprika – Enhances the dish with a hint of smoky depth.; Salt and black pepper to taste – Elevates the natural flavors of the veggies.; Fresh parsley, chopped (optional) – For a garnish that adds a touch of freshness and color.

Ingredients

Scale

2 cups baby potatoes, halved – Creamy and tender, they crisp up beautifully when roasted.
2 cups carrots, peeled and cut into 1-inch chunks – Adds a natural sweetness that balances the savory garlic and herbs.
1 cup green beans, trimmed – Provides a vibrant pop of color and a fresh, slightly crunchy texture.
3 tablespoons olive oil – Helps the veggies roast evenly and adds a subtle richness.
3 cloves garlic, minced – Infuses the dish with aromatic, savory goodness.
1 teaspoon dried thyme – A classic herb that pairs beautifully with roasted vegetables.
1 teaspoon dried rosemary – Adds an earthy, pine-like flavor that complements the thyme.
1 teaspoon smoked paprika – Enhances the dish with a hint of smoky depth.
Salt and black pepper to taste – Elevates the natural flavors of the veggies.
Fresh parsley, chopped (optional) – For a garnish that adds a touch of freshness and color.

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Instructions

Follow these simple steps to make this dish:

Preheat Your Oven:
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Prepare the Vegetables:
- Wash and dry all the vegetables.
- Halve the baby potatoes for even cooking.
- Peel the carrots and cut them into chunks about 1 inch thick.
- Trim the ends of the green beans and set them aside; they’ll be added later to avoid overcooking.
Mix the Seasoning:
In a small bowl, combine olive oil, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper. Stir well to create a flavorful herb-oil mixture.
Coat the Potatoes and Carrots:
- Place the potatoes and carrots on the prepared baking sheet.
- Drizzle the herb-oil mixture over the vegetables.
- Use your hands or a spatula to toss everything together until evenly coated. Spread the veggies out in a single layer to ensure even roasting.
Roast the Potatoes and Carrots:
Place the baking sheet in the preheated oven and roast for 25 minutes, stirring halfway through to ensure even browning.
Add the Green Beans:
- After 25 minutes, remove the baking sheet from the oven and add the green beans.
- Toss the beans with the partially roasted potatoes and carrots to coat them in the herb-oil mixture.
- Return the tray to the oven and roast for an additional 15 minutes, or until the potatoes are golden and tender, the carrots are caramelized, and the green beans are lightly crisped.
Check for Doneness:
Test the potatoes with a fork—if it slides in easily, they’re done. Adjust seasoning with more salt and pepper if needed.
Serve and Garnish:
Transfer the roasted vegetables to a serving dish. Sprinkle with freshly chopped parsley for a burst of color and freshness.

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 6