The roasted potatoes and veggies recipe is a simple blend of potatoes, carrots, and green beans. It’s the ideal fall staple for any parties or the perfect side dish to the main course. The golden to caramelized veggies are tossed in a simple dressing and garlic to create a soft, creamy texture and irresistible aroma.
This recipe is perfect anytime because you can always find good-quality potatoes, carrots, and green beans throughout the year.
What equipment is required to make the roasted potatoes and veggies recipe?
A large frying pan, bowl, large roasting tray, and oven are required to make the roasted potatoes and veggies recipe.
What are the ingredients needed to make the roasted potatoes and veggies recipe?
The ingredients needed for the roasted potatoes and veggies recipe are mentioned below.
- 3 medium-sized Potatoes
- 12 oz Baby carrots
- 12 oz Green Beans
- 7 Garlic Cloves
- 2 tbsp Olive Oil
- 3 tbsp Butter
- 1 tsp Italian Herbs
- Salt and pepper
4 Steps to make the roasted potatoes and veggies recipe
- Heat a large frying pan over medium to high heat. Add 3 tbsp butter and 7 crushed garlic cloves to the pan. Fry for 3 minutes and transfer the fried garlic to a large bowl.
- Preheat the oven to 400°F (204.444°C). In the meantime, clean and slice 3 medium potatoes. Add the sliced potatoes, 12 oz green beans, 12 oz baby carrots, and 2 tbsp olive oil to the fried garlic.
- Season the vegetables with 1 tsp Italian herbs, salt, and pepper. Toss the vegetables.
- Transfer the vegetables to a large roasting tray and distribute them evenly. Roast for 40-45 minutes at 400°F (204.444°C) or until they are cooked and slightly browned. Serve with steaks or scrambled eggs.
What to eat with roasted potatoes and veggies recipe?
You can serve roasted potatoes and veggies with any meat or fish recipe. I recommend serving this recipe with:
- Keto Chicken Breasts with Bacon and Cheese Filling
- Tender & Juicy Roasted Rabbit recipe
- Crispy Butterflied Chicken
- Delish Country Style Pork Ribs
FAQ’s
Can I use frozen vegetables to make the roasted potatoes and veggies recipe?
Frozen vegetables can be used to make a recipe for roasted potatoes and veggies. But I suggest using fresh ones as they roast better than the frozen ones.
Should I parboil the potatoes before roasting?
No, you don’t need to parboil the potatoes before roasting. We thinly slice potatoes, so they will cook evenly with other vegetables.
Can I add other vegetables?
You can add bell peppers, zucchini, Brussels sprouts, or onions to the roasted potatoes and veggies recipe.
Addicting Roasted Potatoes and Veggies Recipe
Equipment
- baking pan
- skillet
Ingredients
- 3 potatoes medium to big size
- 12 oz baby carrots
- 12 oz green beans
- 3 tbsp butter
- 2 tbsp olive oil
- 7 garlic cloves
- 1 tsp Italian herbs
- salt and pepper to taste
Instructions
- Heat a large frying pan over medium to high heat. Add 3 tbsp butter and 7 crushed garlic cloves to the pan. Fry for 3 minutes and transfer the fried garlic to a large bowl.
- Preheat the oven to 400°F (204.444°C). In the meantime, clean and slice 3 medium potatoes. Add the sliced potatoes, 12 oz green beans, 12 oz baby carrots, and 2 tbsp olive oil to the fried garlic.
- Season the vegetables with 1 tsp Italian herbs, salt, and pepper. Toss the vegetables.
- Transfer the vegetables to a large roasting tray and distribute them evenly. Roast for 40-45 minutes at 400°F (204.444°C) or until they are cooked and slightly browned. Serve with steaks or scrambled eggs.
