Garlic Herb Roasted Veggies
A delightful medley of roasted vegetables infused with garlic and Italian herbs, perfect as a side dish or light main course.
Servings: 4 servings
Calories: 150kcal
Ingredients
Vegetables
- 1 lb baby potatoes (red or gold) These creamy, tender nuggets provide a hearty base for your roasted dish.
- 1 cup baby carrots (or sliced regular carrots) Bright, juicy, and sweet, they add a crunch that complements the potatoes perfectly.
- 1 cup fresh green beans These crisp, vibrant green gems bring a delightful freshness and snap.
Seasoning and Essentials
- 2 tbsp olive oil This golden oil enriches the veggies with a luscious sheen and enhances their flavors.
- 3 cloves garlic, minced The aromatic pungency of fresh garlic elevates the dish, providing an irresistible scent as it roasts.
- 1 tsp dried Italian seasoning A blend of herbs that creates a comforting, homestyle essence in every bite.
- 1/2 tsp smoked paprika This spice adds a subtle smoky flavor and deep color to your roasted veggies.
- 1/2 tsp salt Essential for bringing out the natural flavors of the vegetables.
- 1/2 tsp black pepper A dash of black pepper adds the perfect hint of spice.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare the baking sheet by lining it with parchment paper or lightly greasing it.
- In a large mixing bowl, combine halved baby potatoes, baby carrots, and fresh green beans.
- Pour olive oil over the vegetables and toss to coat.
- Add minced garlic, Italian seasoning, smoked paprika, salt, and black pepper. Toss again to ensure all veggies are seasoned.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Roasting
- Place the tray in the preheated oven and roast for 25–30 minutes, flipping the veggies halfway through.
- For extra charring, you can broil the veggies for an additional 2-3 minutes, but keep a close eye on them.
Serving
- Once roasted, remove from the oven and serve hot. Adjust seasoning to taste or garnish with fresh herbs if desired.
Notes
Feel free to replace vegetables with seasonal options. For an aromatic twist, add fresh herbs like rosemary or thyme. Roasted vegetables can be refrigerated for up to 3 days.