Nutritional Information: 210 Calories | 230 mg Sodium | 8g Fat | 5g Protein | 33g Carbs | 7 Fiber
Yields: 5 servings | Total time: 55 minutes
Ingredients:
- 1 1/4 pounds red potato (halved and larger ones quartered)
- 1 pound medium carrot (scrubbed clean, cut into 2-inch pieces and thicker portions halved)
- 3 tablespoons olive oil (divided)
- 1 tablespoon fresh thyme (minced)
- 1 tablespoon fresh rosemary (minced)
- salt
- freshly ground black pepper
- 12 ounces green beans (ends trimmed, halved)
- 1 1/2 tablespoons minced garlic (4 cloves)
Directions:
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Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
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Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.
Source: www.cookingclassy.com
