Colorful roasted vegetables featuring tender baby red potatoes, sweet carrots, and crisp green beans, seasoned with fresh rosemary, thyme, and garlic for a simple and wholesome side dish.

american

Nutrition

A nutrient-dense vegetable dish rich in dietary fiber, vitamins, and minerals with moderate carbohydrates from potatoes and minimal added fat.

10% of daily energy

30 g

Carbs

62% kcal

7 g

Total fat

32% kcal

3 g

Protein

6% kcal

Dairy FreeEgg FreeGluten FreeHigh FibreNut FreeNutritiousPeanut FreeShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchveganvegetarianmeal prepsideoven and roastingfamily friendly

Roasted Potatoes, Beans and Carrots

Name: Roasted Potatoes, Beans and Carrots — Tasty Bites
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1.5 pound Baby Red Potatoes (halved); 1 pound Carrots (peeled and cut into 2-inch pieces); 2.5 tablespoon Olive Oil (+ ½ Tbsp for); 2 tablespoon Fresh Rosemary (minced); 1 tablespoon Fresh Thyme (minced); 0.5 teaspoon Paprika; 0.5 teaspoon Onion Powder; 0.5 teaspoon Salt; 0.25 teaspoon Ground Black Pepper; 12 ounce Green Beans (ends trimmed and halved); 2 tablespoon Garlic (minced)

AndiAnne (Andi Anne)

6

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

1.5 pound Baby Red Potatoes halved

1 pound Carrots peeled and cut into 2-inch pieces

2.5 tablespoon Olive Oil + ½ Tbsp for

2 tablespoon Fresh Rosemary minced

1 tablespoon Fresh Thyme minced

0.5 teaspoon Paprika

0.5 teaspoon Onion Powder

0.5 teaspoon Salt

0.25 teaspoon Ground Black Pepper

12 ounce Green Beans ends trimmed and halved

2 tablespoon Garlic minced

Equipment

Oven

Baking sheet

Parchment paper

Large bowl

Vegetable peeler

Knife

Cutting board

Fork

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!

Roasted Potatoes, Beans and Carrots

AndiAnne (Andi Anne)

6

servings

0

per serve

0

minutes

Colorful roasted vegetables featuring tender baby red potatoes, sweet carrots, and crisp green beans, seasoned with fresh rosemary, thyme, and garlic for a simple and wholesome side dish.

american

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

1.5 pound Baby Red Potatoes halved

1 pound Carrots peeled and cut into 2-inch pieces

2.5 tablespoon Olive Oil + ½ Tbsp for

2 tablespoon Fresh Rosemary minced

1 tablespoon Fresh Thyme minced

0.5 teaspoon Paprika

0.5 teaspoon Onion Powder

0.5 teaspoon Salt

0.25 teaspoon Ground Black Pepper

12 ounce Green Beans ends trimmed and halved

2 tablespoon Garlic minced

Equipment

Oven

Baking sheet

Parchment paper

Large bowl

Vegetable peeler

Knife

Cutting board

Fork

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.

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.

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!

dinnerlunchveganvegetarianmeal prepsideoven and roastingfamily friendly

Nutrition

A nutrient-dense vegetable dish rich in dietary fiber, vitamins, and minerals with moderate carbohydrates from potatoes and minimal added fat.

10% of daily energy

30 g

Carbs

62% kcal

7 g

Total fat

32% kcal

3 g

Protein

6% kcal

Dairy FreeEgg FreeGluten FreeHigh FibreNut FreeNutritiousPeanut FreeShellfish FreeVeganVegetarian

Nutrition

Daily intake breakdown

Roasted Potatoes, Beans and Carrots

6

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Equipment

Instructions

Roasted Potatoes, Beans and Carrots

6

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Equipment

Instructions

Nutrition

Daily intake breakdown