Description
Garlic Herb Roasted Veggies is a flavorful and colorful medley of baby potatoes, carrots, and green beans tossed in olive oil and aromatic herbs, then roasted to tender, crispy perfection. This easy-to-make side dish combines garlic, Italian seasoning, smoked paprika, and fresh parsley for a delicious and healthy vegetable option that’s perfect for any meal.
Ingredients
Vegetables
- 1 lb baby potatoes (red or gold), halved
- 1 cup baby carrots (or sliced regular carrots)
- 1 cup fresh green beans, trimmed
Seasonings and Oil
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy clean-up and prevent sticking.
- Season Potatoes and Carrots: In a large bowl, toss the halved baby potatoes and baby carrots with 1 tablespoon of olive oil, minced garlic, dried Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
- Roast Potatoes and Carrots: Spread the seasoned potatoes and carrots evenly on the prepared baking sheet. Place in the oven and roast for 25 minutes, flipping the vegetables halfway through cooking to promote even browning.
- Prepare Green Beans: While the potatoes and carrots roast, place the trimmed green beans in a separate bowl and toss with the remaining 1 tablespoon of olive oil and a pinch of salt to lightly season.
- Add Green Beans and Continue Roasting: After 25 minutes, remove the baking sheet from the oven and add the green beans by spreading them evenly alongside the potatoes and carrots. Return the tray to the oven and roast for an additional 10-15 minutes, or until all vegetables are tender and slightly crispy on the edges.
- Garnish and Serve: Remove the roasted vegetables from the oven. Sprinkle with freshly chopped parsley and, if desired, red pepper flakes for a bit of heat. Serve warm and enjoy this savory and healthy side dish.
Notes
- For extra crispiness, try flipping the vegetables more frequently during roasting.
- You can substitute baby carrots with sliced regular carrots if preferred.
- Adjust red pepper flakes according to your preferred spice level or omit if sensitive to heat.
- This recipe is easily doubled or tripled for larger gatherings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
