About This Recipe
This recipe combines russet potatoes, carrots, and green beans roasted with olive oil and basic seasonings. It uses high-heat roasting to achieve caramelized exteriors and tender interiors. Preparation requires minimal active time and common kitchen tools.
Why You’ll Love This Recipe
- Requires only 10 minutes of active preparation
- Uses affordable, readily available ingredients
- Naturally gluten-free and vegan
- Provides three vegetable servings in one dish
- Produces caramelized edges and tender interiors through roasting
Ingredients
- 1 lb russet potatoes, cut into 1-inch cubes
- 3/4 lb carrots, peeled and cut into 1-inch pieces
- 1/2 lb green beans, trimmed
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary (optional)
Step by Step Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place potato and carrot pieces in a large bowl. Drizzle with 2 tbsp olive oil, then add salt, pepper, garlic powder, and rosemary (if using). Toss to coat evenly.
- Spread potatoes and carrots in a single layer on the prepared baking sheet. Roast for 20 minutes.
- While potatoes and carrots roast, toss green beans with remaining 1 tbsp olive oil in the same bowl.
- After 20 minutes, remove baking sheet from oven. Add green beans to the sheet, stirring to combine with other vegetables.
- Return to oven and roast for 15-20 more minutes, until all vegetables are tender and edges are browned.
- Transfer to a serving dish and serve immediately.
FAQ
Can I use other potatoes?
Yes. Yukon Gold or red potatoes may be substituted for russets.
Why add beans later?
Green beans cook faster than potatoes and carrots. Adding them later prevents overcooking.
Can I use fresh herbs?
Yes. Substitute 1 tbsp chopped fresh rosemary for dried if preferred.
You Must Know
- Cut vegetables uniformly for even cooking
- Do not overcrowd the baking sheet to ensure proper caramelization
- Oven temperatures vary; check vegetables at 15 minutes during final roasting phase
- Potatoes must reach an internal temperature of 210°F for optimal tenderness
Storage Tips
- Refrigerate leftovers in an airtight container for 3-4 days
- Reheat in oven at 350°F for 10-15 minutes (microwaving causes sogginess)
- Freezing is not recommended as texture becomes mushy upon thawing