Roasted Vegetables with Potatoes, Carrots, and Green Beans

🥕 Roasted Vegetables with Potatoes, Carrots, and Green Beans

Description

This Roasted Vegetables with Potatoes, Carrots, and Green Beans recipe is a colorful, hearty, and nutritious side dish that pairs perfectly with almost any main course. Roasting brings out the natural sweetness of the carrots, gives the potatoes a golden crisp exterior, and keeps the green beans tender-crisp. The combination of herbs, olive oil, and garlic creates a comforting aroma and savory flavor that makes this dish irresistible — simple enough for weeknights yet elegant enough for holidays.

🍽️ Servings

• Serves: 4 people

• Prep Time: 15 minutes

• Cook Time: 30–35 minutes

• Total Time: ~50 minutes

🧂 Ingredients

🔪 Instructions

1. Preheat the oven:
   Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.

2. Prepare the vegetables:
   Wash and cut potatoes and carrots into uniform sizes to ensure even cooking. Trim the green beans.

3. Season:
   In a large bowl, combine potatoes and carrots. Toss with olive oil, garlic, herbs, paprika, salt, and pepper.

4. Start roasting:
   Spread the potatoes and carrots evenly on the baking sheet. Roast for 20–25 minutes, stirring halfway through.

5. Add green beans:
   After 25 minutes, add green beans to the pan, toss lightly, and continue roasting for another 10–12 minutes, until all vegetables are tender and slightly golden.

6. Finish & serve:
   Drizzle with a little lemon juice for brightness. Serve hot as a side dish or a light vegetarian main course.

🍴 Serving Suggestions

• Pair with roasted chicken, grilled fish, or tofu for a balanced meal.

• Sprinkle with Parmesan cheese or fresh parsley before serving for extra flavor.

• Serve over a bed of quinoa or brown rice for a complete plant-based dinner.

🧘‍♀️ Health Benefits

• Potatoes: Provide complex carbohydrates and potassium for energy and heart health.

• Carrots: Rich in beta-carotene (Vitamin A) which supports vision and immune function.

• Green beans: Excellent source of fiber and Vitamin C, promoting digestion and skin health.

• Olive oil: Heart-healthy fats that help absorb fat-soluble vitamins.

• Garlic & herbs: Anti-inflammatory and immune-boosting properties.

📊 Nutritional Information (Per Serving)

(Approximation for 1/4 of the recipe)

💡 Tips & Notes

• Uniform Cuts: Ensure all vegetables are cut to similar sizes for even roasting.

• Don’t overcrowd the pan: Spread veggies in a single layer for the best browning.

• High heat = crispier texture. For extra crispness, bump the temperature to 450°F (230°C) in the last 5 minutes.

• Customize it! Add bell peppers, zucchini, or sweet potatoes for variety.

• Make ahead: You can prep the veggies a day before, store them in the fridge, and roast right before serving.

❓ Frequently Asked Questions

Q1: Can I use frozen green beans?
Yes! Add them in the last 10–12 minutes of roasting (no need to thaw), but they may be slightly softer.

Q2: Can I make this recipe oil-free?
Yes, substitute olive oil with a light mist of cooking spray or toss with a few tablespoons of vegetable broth before roasting.

Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to maintain crispness.

Q4: Can I roast everything together from the start?
Potatoes and carrots need longer to cook than green beans, so it’s best to add green beans later to prevent overcooking.

Q5: Is this recipe vegan and gluten-free?
✅ Yes! It’s naturally vegan, gluten-free, and dairy-free.