Parmesan Roasted Potatoes, Green Beans and Brussels Sprouts
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Ingredients
- 20–25 fresh green beans, ends trimmed
- 1 1/2 cups Brussels sprouts, halved
- 3 large red potatoes cut into 1 1/2” slices, leave skin on
- 1 tablespoon dried oregano
- 2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2–1 teaspoon sea salt
- 2 teaspoon ground black pepper
- 2 tablespoon grated Parmesan *optional
Instructions
- Preheat oven to 400 degrees F with the rack in the middle.
- Drizzle a 9×13” rimmed baking sheet with oil.
- Add the potatoes and Brussels sprouts to the sheet.
- In a small bowl, mix all the spices together.
- Add the spices over top of the veggies.
- Using your hands, mix the veggies and herbs coating it evenly picking up the oil then spreading out to a single layer on the pan.
- If the veggies seem dry drizzle just a tablespoon or two of oil over top.
- Bake for 15 minutes.
- Remove from the oven and add in the green beans.
- Using a rubber spatula or flipper, mix the beans into the other veggies coating with oil and herbs.
- If you want you can add 1 teaspoon of oil but you shouldn’t need it.
- Sprinkle with Parmesan cheese.
- Bake for 25-30 minutes or until fork tender.
- *If you want a little crisp on the veggies, broil for 3 minutes.
- Use a slotted spoon to scoop up the veggies leaving any oil behind and serve.