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Camelia

Roasted Potatoes, Carrots, and Beans

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Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 7 minutes
Total Time 57 minutes
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​