Ingredients
Scale
- 1 lb baby potatoes (red or gold), halved
- 1 cup baby carrots (or sliced regular carrots)
- 1 cup fresh green beans, trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potatoes and carrots with 1 tablespoon olive oil, garlic, Italian seasoning, smoked paprika, salt, and black pepper.
- Spread on the baking sheet and roast for 25 minutes, stirring halfway.
- Toss green beans with the remaining tablespoon of olive oil and a pinch of salt.
- Add green beans to the baking sheet and roast another 10–15 minutes until tender and slightly crispy.
- Finish with fresh parsley and optional red pepper flakes before serving.
Notes
- Cut vegetables to similar sizes for even cooking.
- Regular potatoes work if cut into small chunks.
- Use two baking sheets if needed to avoid overcrowding.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian