Roasted Potatoes, Carrots, and Beans

This simple Recipe of Roasted Potatoes, Carrots, and Beans is perfect to pair with any protein for Lunch. 

It’s easy. delicious and simple vegetable recipes for lunch.

Serving 6 | 5 smartpoints per serving​

WHAT YOU NEED TO MAKE THIS ROASTED POTATOES, CARROTS, AND BEANS:

¼ lbs of baby red potatoes ( washed and quartered)
lb carrots (peeled and cut in rounds)
Tbsp olive oil
Tbsp fresh thyme (minced)
Tbsp fresh rosemary (minced)
Salt (to taste)
Black pepper (fresh ground, to taste)
½ C fresh green beans ( ends trimmed and cut in half)
½ Tbsp minced garlic

HOW TO MAKE THIS ROASTED POTATOES, CARROTS, AND BEANS:

Step 1. Preheat the oven to 400 degrees.

Step 2. Prep a baking sheet with nonstick baking spray.

Step 3. Add potatoes and carrots in a large bowl. Toss.

Step 4.Add thyme and rosemary to the 2 ½ tablespoon of olive oil. 

Step 5. Drizzle the mixture over the potatoes and carrots.

Step 6. Salt and pepper to taste.

Step 7. Toss to cover the potatoes and carrots.

Step 8. Spread this on the prepared baking dish.

Step 9. Bake at 400 degrees for 20 minutes.

Step 10. Add the green beans to the large bowl.

Step 11. Drizzle with olive oil. Toss to cover evenly.

Step 12. Salt and Pepper.

Step 13. Add the green beans to the potatoes and carrots on the baking sheet.

Step 14. Add the minced garlic.

Step 15. Toss.

Step 16. Spread on the baking sheet.

Step 17. Place the baking sheet in the oven.

Step 18. Continue to roast the vegetables at 400 degrees for 20 minutes.

Step 19. Check vegetables and if not done cook an additional 10-20 minutes.
(Vegetables should be tender.)

Serve.

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Camelia

Roasted Potatoes, Carrots, and Beans

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Additional Time 7 minutes mins

Total Time 57 minutes mins

Servings: 6

Course: Main Dish

Calories: 183

Ingredients Method Notes

Ingredients

  

• 1 ¼ lbs of baby red potatoes washed and quartered
• 1 lb carrots peeled and cut in rounds
• 3 Tbsp olive oil
• 1 Tbsp fresh thyme minced
• 1 Tbsp fresh rosemary minced
• Salt to taste
• Black pepper fresh ground, to taste
• 1 ½ C fresh green beans ends trimmed and cut in half
• 1 ½ Tbsp minced garlic

Method

 

1. Preheat the oven to 400 degrees.
2. Prep a baking sheet with nonstick baking spray.
3. Add potatoes and carrots in a large bowl. Toss.
4. Add thyme and rosemary to the 2 ½ tablespoon of olive oil. 
5. Drizzle the mixture over the potatoes and carrots.
6. Salt and pepper to taste.
7. Toss to cover the potatoes and carrots.
8. Spread this on the prepared baking dish.
9. Bake at 400 degrees for 20 minutes.
10. Add the green beans to the large bowl.
11. Drizzle with olive oil. Toss to cover evenly.
12. Salt and Pepper.
13. Add the green beans to the potatoes and carrots on the baking sheet.
14. Add the minced garlic.
15. Toss.
16. Spread on the baking sheet.
17. Place the baking sheet in the oven.
18. Continue to roast the vegetables at 400 degrees for 20 minutes.
19. Check vegetables and if not done cook an additional 10-20 minutes.
    (Vegetables should be tender.)
    
20. Serve.
    

Notes

Weight Watchers Points: Blue 3; Green 5;  Purple 1 per serving​