Roasted Vegetables

These Roasted Vegetables are made up of a colorful blend of veggies that are perfectly seasoned with fresh garlic, butter, cracked pepper, and parsley! This 5-minute side dish pairs perfectly with any meal!

Course Side Dish

Cuisine American, canadian

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings servings

Calories 191cal

Author Ashley Fehr

Ingredients

1½ pounds Little potatoes (I used Purely Purple)
2 large carrots (peeled and sliced)
1 red bell pepper (cut into 1" chunks)
1 red onion (cut into 1" pieces)
2 tablespoons canola oil
2 cloves fresh garlic (finely minced)
salt and freshly cracked pepper
1 cup halved green beans (about 200 grams)
2 tablespoons salted butter
2 tablespoons fresh minced parsley

Instructions

Prepare all vegetables as listed in the ingredients (peeling, chopping, etc. as needed)
Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
Place all vegetables (except for green beans) on baking sheet and drizzle with oil. Season well with salt and pepper (eyeball it! Use a little more or a little less according to your preferences). Add garlic to the pan and stir well to coat.
Roast for 10 minutes. Remove from the oven, add green beans and stir.
Roast for another 10-15 minutes, until potatoes and carrots are tender.
Add butter to the pan and allow to melt while stirring into the vegetables (you can skip this but it adds such delicious flavor!). Sprinkle with fresh parsley and serve.

Video

Nutrition