EWWK: Garlic Herb Roasted Potatoes, Carrots & Green Beans


1 pound baby red potatoes, halved and larger ones quartered
1 pound medium carrots, cut into 2-inch pieces and thicker portions halved
2 1/2 tablespoon olive oil, divided
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
freshly ground black pepper
12 ounces green beans, ends trimmed, halved
1 1/2 tablespoon minced garlic (4 cloves)


Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.

Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.

Yield: 6 Servings
Nutrition Breakdown: Calories 170, Fat 6g (1g saturated fat), Cholesterol 0mg, Sodium 260mg, Carbohydrate 26g, Fiber 5g, Protein 3g.
Percent Daily Value: 8% Vitamin A, 35% Vitamin C, 8% Iron, 6% Calcium
Diabetes Exchange Values: 3 Vegetables, 1 Starch, 1 Fat