- Potatoes: 500g baby potatoes (halved)
- Carrots: 3-4 medium carrots (peeled and cut into chunks or batons)
- Green Beans: 200g (trimmed)
- Olive Oil: 3 tablespoons
- Garlic: 4 cloves (minced/crushed)
- Herbs: 1 tsp dried rosemary and 1 tsp dried thyme (or use fresh if available)
- Salt & Black Pepper: To taste
- Garnish: Freshly chopped parsley
Instructions
- Preheat the Oven: Set your oven to 200°C (180°C Fan / Gas Mark 6). Line a large baking tray with parchment paper for easy cleanup.
- Prepare the Veggies: In a large mixing bowl, toss the potatoes and carrots with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Ensure everything is evenly coated.
- First Roast: Spread the potatoes and carrots in a single layer on the baking tray. Roast for 15-20 minutes. (Potatoes take longer than beans, so we start them first!)
- Add the Greens: Remove the tray from the oven. Add the green beans to the tray and give everything a quick toss.
- Final Roast: Put the tray back in the oven for another 10-12 minutes until the potatoes are golden-brown and the beans are tender-crisp.
- Serve: Transfer to a serving dish and garnish with a generous sprinkle of fresh parsley.
Top Tips for the Perfect Roast:
- Don’t Overcrowd: Use a large enough tray so the veggies aren’t steamed. They need space to get those crispy edges!
- Honey Glaze: For a touch of sweetness (which UK foodies love), drizzle 1 tablespoon of honey over the carrots before roasting.
- Easy Cleanup: Always use baking paper so the garlic doesn’t stick to the pan.
