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

Directions

1. Heat the oven to 400 degrees. Add the potatoes and carrots to a large bowl, drizzle with 2 1/2 Tbsp olive oil, sprinkle in the thyme and rosemary, and season with salt and pepper to taste. Toss until everything is well coated.
2. Move the vegetables to a rimmed 18 by 13-inch baking sheet and spread them out. Roast for 20 minutes.
3. In the same bowl, coat the green beans with the remaining 1/2 Tbsp olive oil and a light pinch of salt. Add them to the baking sheet with the roasted vegetables, then add the garlic. Toss everything together and arrange it in an even layer.
4. Put the pan back in the oven and roast until the vegetables are tender with a little browning, about 20 minutes longer. Serve warm.