Ingredients:

  • 1.5 lbs baby red potatoes, halved or quartered
  • 1 lb carrots, peeled and sliced into 1-inch chunks
  • 1 lb fresh green beans, trimmed
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Note: A hot oven is crucial for an immediate sizzle.
  2. In an extra large mixing bowl, toss the halved baby red potatoes and sliced carrots with 2 tablespoons of olive oil, half of the minced garlic, dried rosemary, dried thyme, salt, and black pepper.
  3. Spread the potatoes and carrots in a single layer on the prepared baking sheet, leaving gaps between the vegetables to ensure airflow.
  4. Roast for 15-20 minutes until the edges show a light golden hue.
  5. While the root vegetables are roasting, toss the trimmed green beans in the remaining 1 tablespoon of olive oil and the remaining minced garlic in the mixing bowl.
  6. Remove the pan from the oven and move the potatoes and carrots slightly to create space.
  7. Scatter the green beans across the tray, making sure they don't overlap too much.
  8. Return the pan to the oven and roast for another 10-15 minutes until the potatoes have a mahogany colored crust and the green beans are tender crisp.