A versitile warm side dish to pair with almost any main dish. Switch out the veggies or herbs to change up the taste.
Ingredients
1 lb green beans, ends trimmed, halved
1 lb red potatoes halved or quartered depending on size
1 lb carrots, scrubbed clean, cut into 2-inch pieces
1 medium onion
4 cloves garlic, minced
3 Tbsp olive oil, divided
3/4 Tbsp dried oregano
3/4 Tbsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
Salt and freshly ground black pepper to taste
Directions
1. Preheat oven to 400 degrees. In a large bowl, toss potatoes and carrots with 2 1/2 Tbsp olive oil, oregano, rosemary, thyme, basil and season with salt and pepper to taste. Spread onto a rimmed baking sheet in single layer being careful not to overlap vegetables. Roast in preheated oven 20 minutes. 2. Toss green beans,
onion, and garlic with other veggies on baking sheet. Spread into a single layer again and return to oven until all of the veggies are lightly browned and tender, about 20 minutes. Serve immediately.