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–+ servings
A plate of roasted vegetables
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Roasted Carrots, Potatoes and Green Beans

These roasted carrots, potatoes and green beans make a perfect spring side dish for Easter but they're delicious any time of year. 
 
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 110kcal
Author Liz - Eat Move Make

Ingredients

  • 2 12 oz pkg baby rainbow carrots
  • 1 lb baby potatoes halved
  • 1 lb green beans ends trimmed
  • 3 tablespoons olive oil
  • 1 clove minced garlic
  • 1 teaspoon kosher salt add more to taste
  • 1 teaspoon cracked black pepper
  • 1 tablespoon minced thyme
  • 1 tablespoon minced rosemary
  • 1 tablespoon chopped fresh parsley

Instructions

  • Preheat oven to 400 degrees.
  • Put prepped veggies into large bowl. Toss with remaining ingredients. Remove green beans and set aside. Arrange carrots and potatoes in single layer on baking sheet. Bake 20 minutes; flip over and arrange green beans evenly over the other veggies. Cook an additional 20-25 minutes or until veggies are blistered and browning.

Nutrition

Calories: 110kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 364mg | Fiber: 3g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg