Garlic Roasted Potatoes & Vegetables
A budget-friendly, easy sheet pan recipe for perfectly crispy and tender garlic roasted potatoes and vegetables.
Ingredients
- 1 1/4 lbs. Baby red potatoes Halved; quarter any larger ones
- 1 lb. Medium carrots Scrubbed; cut into 2-inch pieces
- 3 Tbsp Olive oil Divided use; extra virgin preferred
- 1 Tbsp Fresh thyme Finely minced
- 1 Tbsp Fresh rosemary Finely minced
- Salt and black pepper To taste; freshly ground pepper is best
- 12 oz. Green beans Ends trimmed; cut in half
- 1 1/2 Tbsp Minced garlic Equals about 4 medium cloves
Instructions
- Preheat your oven to 400°F. Let it heat all the way through.
- Grab a large mixing bowl. Add your potatoes and carrot chunks along with 2 1/2 tablespoons of olive oil. Toss until everything is well coated. Then sprinkle in the minced thyme and rosemary. Season generously with salt and freshly ground black pepper. Toss again so the herbs are evenly spread.
- Transfer everything to a large rimmed baking sheet in a single layer, no overlapping. Slide the pan into the oven and roast for 20 minutes.
- While they roast, use the same mixing bowl to prep the green beans. Add your trimmed and halved green beans, the remaining 1/2 tablespoon of olive oil, and a pinch of salt. Toss gently to coat.
- After 20 minutes, pull the pan out. Add the green beans directly onto the sheet. Scatter the minced garlic all over the top. Use a spatula to gently toss everything together right there on the pan, then spread it back out into a flat, even layer.
- Put the pan back in the oven for another 20 minutes. Test a potato with a fork. If it glides through with zero resistance, you're done.
Notes
Cut everything uniformly so it cooks at the same rate. Don't be shy with the olive oil, and use a darker metal pan if you have one to encourage browning. Two pans are better than one overcrowded pan to prevent the vegetables from steaming.