A colorful blend of veggies that are perfectly seasoned with fresh garlic, butter, cracked pepper, and parsley. With only five minutes of prep, it’s easy to get on the table in a hurry, and shows off the spectacular hues of Little Purely Purples™.

Pro-tips for ensuring your veggies turn out crispy and not soggy:

  • Make sure you only use enough oil to fully coat the veggies, but not enough so that they’re drowning in it. Two tablespoons is usually a safe amount.
  • Use a rimmed baking sheet instead of a casserole dish or a baking pan with taller sides (they trap moisture).
  • Spread your veggies in a single layer on the pan.
  • Ensure your oven is fully heated before adding in the veggies, so they don’t stay soft and instead crisp up.
5 mins
25 mins


  • Rimmed baking sheet
  • Parchment paper


  • 1.5 lbs Little Potatoes, halved (this recipe uses Little Purely Purples™, but you can use any kind you like)
  • 2 large carrots, peeled and sliced
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into 1-inch pieces
  • 2 Tbsp canola oil
  • 2 cloves fresh garlic, finely minced
  • (To taste) salt and freshly cracked pepper
  • 1 cup green beans, halved
  • 2 Tbsp salted butter
  • 2 Tbsp fresh parsley, minced


  • Step 1

    Preheat oven to 400° F and line a rimmed baking sheet with parchment paper.

  • Step 2

    Place all vegetables (except for green beans) on baking sheet and drizzle with oil. Season well with salt and pepper, add garlic, and toss to coat.

  • Step 3

    Roast for 10 minutes. Remove from the oven, add green beans, and stir.

  • Step 4

    Roast for another 10 to 15 minutes until potatoes and carrots are tender.

  • Step 5

    Add butter to the pan and allow to melt while stirring into the vegetables. Sprinkle with parsley and serve.