ROASTED VEGETABLES WITH GARLIC AND HERBS

Ingredients:

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)

Directions:

Step 1: Ready the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: In a large bowl, add the carrots, potatoes, 2 1/2 tablespoons of olive oil, rosemary, thyme, salt, and pepper. Toss until all the ingredients are well combined.

Step 3: Transfer the mixture into an 18×13-inch baking dish.

Step 4: Bake it inside the preheated oven for 20 minutes or until set.

Step 5: In a medium mixing bowl, add the green beans and 1/2 tablespoons of olive oil. Toss until the beans are covered with oil. Sprinkle salt to taste.

Step 6: Transfer the oiled beans and garlic into the baking dish.

Step 7: Put the baking dish inside the oven and bake for another 20 minutes or until the vegetables are soft and slightly brown.

Step 8: Remove from the oven.

Step 9: Serve right away. Enjoy!

Note:

Slice the vegetables into even cuts.

Nutrition Facts:

Amount Per Serving: Calories 217 | Fat 8g12% | Saturated Fat 1g6% | Sodium 87mg4% | Potassium 967mg28% | Carbohydrates 32g11% | Fiber 6g25% | Sugar 8g9% | Protein 4g8% | Vitamin A 15690IU314% | Vitamin C 26.4mg32% | Calcium 76mg8% | Iron 2.1mg12%

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