Ingredients:

  • 1.5 lbs Yukon Gold or Red Potatoes, scrubbed and halved
  • 1 lb large carrots, peeled and sliced into 2-inch batons
  • 0.5 lb fresh green beans, trimmed
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 2 tsp fresh rosemary, finely chopped
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Place an empty large rimmed baking sheet inside the oven while it preheats to ensure a hot surface for immediate searing.
  2. In a large mixing bowl, toss the halved potatoes and carrot batons with 2 tablespoons of olive oil, the sea salt, black pepper, and 1 teaspoon of the chopped rosemary.
  3. Carefully remove the hot baking sheet from the oven. Arrange the potatoes and carrots in a single layer, ensuring the flat cut-sides of the potatoes are facing down for maximum caramelization. Roast for 20 minutes.
  4. While the root vegetables roast, use the same mixing bowl to toss the green beans and minced garlic with the remaining 1 tablespoon of olive oil and the remaining rosemary.
  5. Add the green bean and garlic mixture to the sheet pan. Use a metal spatula to toss all vegetables together. Spread them back into a single layer and roast for an additional 15 minutes until the potatoes are golden-brown and the beans are tender-crisp.