Roasted Vegetables

Roasted Vegetables

Category: Entertaining

  • Recipe serves 5 servings

  • Prep Time 15 min

  • Cook Time 40 min


  • 1 1/4 lbs baby red potatoes, halved and larger ones quartered

  • 1 lb medium carrots, cut into 2-inch pieces and thicker portions halved

  • 3 tbsp I Can’t Believe It’s Not Butter!® Original Spread, melted

  • 1 tbsp minced fresh thyme

  • 1 tbsp pinched fresh rosemary

  • Salt and pepper

  • 12 oz. green beans, ends trimmed, halved

  • 1 1/2 tbsp minced garlic (4 cloves)


  • Preheat oven to 400 degrees.

  • In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp I Can’t Believe It’s Not Butter!®, 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, sprinkle with salt.

  • Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.

  • Roast until all of the veggies are tender and slightly browned, about 20 minutes longer.

  • Tip: Try to cut each separate type of veggie about the same size as each other so they roast evenly.

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