You know I love my roasted veggies. I find that boiling seems to dilute flavors. Sautéing is nice, but it just doesn't produce the same results as cooking in the oven at a high temperature. Roasting intensifies the taste of vegetables—green beans and broccoli explode with flavor, while sweet potatoes, carrots and butternut squash become even sweeter and more delectable. Stick with a baking sheet full of your favorite, or mix several veggies for various flavors and textures.
Herb Roasted Green Beans with Potatoes and Carrots
½ lb. new potatoes, halved
1 ½ lb. fresh green beans, trimmed and halved if desired
½ lb. carrots, cut in 1 inch diagonal pieces
Olive oil
Kosher salt
Fresh cracked black pepper
2 teaspoons fresh rosemary, chopped
2 cloves garlic, minced
Preheat oven to 400 degrees.
Place vegetables on a large baking sheet. Drizzle with olive oil, and season liberally with kosher salt. Add pepper to desired taste. Sprinkle rosemary and garlic over veggies and toss to coat. Roast for about 30 minutes or until lightly browned and tender, tossing halfway through cooking. Adjust seasoning.
