Ingredients:

  • 1 lb Baby Yukon Gold or Red Potatoes, cubed
  • 3 large carrots, peeled and sliced into 1/2-inch coins
  • 0.5 lb fresh green beans, trimmed
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 3 tbsp Avocado oil
  • 1 tsp Sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 200°C. Wash and thoroughly dry all vegetables with a kitchen towel to ensure maximum crispiness.
  2. In a large stainless steel mixing bowl, whisk together the avocado oil, minced garlic, rosemary, thyme, oregano, smoked paprika, salt, and black pepper to create an emulsion.
  3. Add the cubed potatoes and carrot coins to the bowl. Toss vigorously until every piece is thoroughly coated in the herb and oil mixture.
  4. Spread the potatoes and carrots onto a large rimmed baking sheet (13x18 inches), ensuring they are in a single layer with space between them to prevent steaming.
  5. Roast for 25 minutes. While the roots roast, toss the green beans in the remaining herb-oil residue in the mixing bowl.
  6. Remove the pan from the oven, add the green beans to the sheet, and toss quickly. Return to the oven for another 15 minutes until potatoes are golden and beans are tender-crisp.