An easy one-pan side dish. Roasted potatoes and carrots are tossed in olive oil, garlic and thyme, and green beans are added mid-way for a touch of greens. A great side dish with meat or fish, also amazing as left overs with a fried egg!
Roasted Potatoes, Carrots and Green Beans
Servings: 6
Ingredients
- 2 lbs medium-size potatoes (sliced lengthwise, ⅓-inch thick)
- 4 large carrots (cut in half, then lengthwise)
- 4 oz green beans
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried parsley
- 1 tsp fresh thyme (or ½ tsp dried)
- ¼ tsp black pepper
- 1 pinch salt
- fresh parsley for garnish
Instructions
- Preheat oven to 400℉.
- Line baking sheet with parchment paper.
- In a very large bowl, toss the potatoes and carrots with olive oil, garlic, dried parsley, thyme, salt and pepper.
- Spread over baking sheet.
- Bake for 30 minutes. Add green beans and flip everything with a spatula. Bake for another 10 minutes.
- Garnish with fresh parsley and serve.
