This roasted vegetable medley pairs well with roasted chicken, steak, or fish. It’s also great for a vegetarian meal when served with quinoa or rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Variants:
Spicy Roasted Veggies: Add a pinch of red pepper flakes or cayenne pepper to the seasoning mix for a bit of heat.
Herb Roasted Potatoes and Carrots: Experiment with different herbs such as rosemary, oregano, or basil for a unique flavor profile.
Sweet Roasted Veggies: Add a drizzle of honey or maple syrup to the veggies before roasting for a touch of sweetness.
FAQ:
Can I use frozen vegetables for this recipe?
It’s best to use fresh vegetables for optimal texture, but if using frozen, reduce the roasting time slightly as frozen veggies release more moisture.
Can I make this dish ahead of time?
Yes, you can prepare the vegetables ahead of time and refrigerate them before roasting. Roasting them fresh when you’re ready will help them stay crisp and flavorful.
Can I add other vegetables?
Absolutely! Feel free to add parsnips, Brussels sprouts, or bell peppers for even more variety and flavor.
Roasted Potatoes, Carrots, and Beans is a hearty and versatile vegetable side dish that pairs perfectly with almost any main course. With a minimal amount of prep and a satisfying blend of flavors, it’s a great way to get more veggies into your meals!
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