Garlic Herb Roasted Potatoes, Carrots & Green Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
566.9 grams Red Potato (1.5 lbs)16 oz Baby Carrots 3 tbsp Extra Virgin Olive Oil 3 tsp Thyme, fresh 1 tbsp Rosemary 3 serving Fresh Green Beans (1 cup) 6 tsp Minced Garlic (by GDANDRIDGE)
1. Preheat oven to 400 degrees.
2. In a large bowl, toss together diced potatoes and julienned carrots with 2.5 TBS Olive Oil, Thyme and Rosemary. Season with Salt & Pepper to taste.
3. Spread onto a rimmed 18x13" baking sheet. Roast in preheated oven 20 minutes.
4. Toss green beans in bowl with remaining 1/2 TBS Olive Oil. Sprinkle with salt.
5. Add to baking sheet with other veggies, add garlic and toss everything together. Spread into an even layer (might need 2 pans.)
6. Roast until all of the veggies are tender and slightly browned, about 20 minutes longer.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEBBIERILEY61.
2. In a large bowl, toss together diced potatoes and julienned carrots with 2.5 TBS Olive Oil, Thyme and Rosemary. Season with Salt & Pepper to taste.
3. Spread onto a rimmed 18x13" baking sheet. Roast in preheated oven 20 minutes.
4. Toss green beans in bowl with remaining 1/2 TBS Olive Oil. Sprinkle with salt.
5. Add to baking sheet with other veggies, add garlic and toss everything together. Spread into an even layer (might need 2 pans.)
6. Roast until all of the veggies are tender and slightly browned, about 20 minutes longer.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEBBIERILEY61.
Nutritional Info Amount Per Serving
- Calories: 135.0
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 58.8 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 4.1 g
- Protein: 2.8 g
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