Garlic Herb Roasted Veggies are my favorite kind of side dish—easy to throw together and packed with flavor. I love how the roasting process brings out the natural sweetness of the vegetables while giving them crispy edges and a soft, tender center. With a blend of herbs and garlic, this dish fits perfectly next to just about any main meal. Garlic Herb Roasted Veggies

Why You’ll Love This Recipe

I like this recipe because it’s quick, healthy, and incredibly versatile. Whether I’m serving it with grilled chicken, fish, or even a plant-based protein, it always works. The garlic and herbs give the veggies a rich, aromatic flavor that makes them irresistible. It’s also a great way to use up whatever veggies I have in the fridge, which makes it super convenient.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb baby potatoes, halved
1 cup baby carrots or sliced regular carrots
1 cup fresh green beans, trimmed
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
1 tablespoon chopped fresh parsley (for garnish)

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I toss the baby potatoes and carrots with 1 tablespoon of olive oil, garlic, Italian seasoning, smoked paprika, salt, and pepper.
I spread them out on the baking sheet in a single layer and roast for 25 minutes, flipping halfway through.
While those roast, I toss the green beans with the remaining olive oil and a little salt.
After 25 minutes, I add the green beans to the pan and roast everything for another 10-15 minutes, until the veggies are tender and slightly crisp.
Once out of the oven, I sprinkle on some fresh parsley and red pepper flakes, if I want a bit of heat.
Serve warm.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Different veggies: Sometimes I swap in zucchini, bell peppers, or Brussels sprouts depending on what I have.
Spice it up: I like adding more red pepper flakes or even a pinch of cayenne for extra heat.
Cheesy version: A sprinkle of Parmesan in the last 5 minutes of roasting adds a delicious cheesy crust.
Herb swap: I change the flavor by using rosemary, thyme, or oregano instead of Italian seasoning.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat them in the oven at 375°F for about 10 minutes, or in a skillet on medium heat to get that crispiness back.

FAQs

Can I use different vegetables?

Yes, I often mix in whatever I have on hand—sweet potatoes, squash, bell peppers, or onions all roast up beautifully.

Can I prep this in advance?

Definitely. I sometimes chop and season everything the night before and just pop it in the oven when I’m ready to cook.

What if I only have frozen veggies?

That works too. I make sure to thaw and pat them dry before roasting so they crisp up better.

Can I double the recipe?

Yes, I just use two baking sheets so the veggies have enough room to roast properly without steaming.

Do I have to peel the potatoes?

Nope. I usually leave the skin on for extra texture and nutrients. Just a good scrub is all they need.

Conclusion

This Garlic Herb Roasted Veggies recipe is a go-to for me when I want something healthy, colorful, and easy. The herbs and garlic give it tons of flavor, and the oven does all the hard work. Whether I’m cooking for just myself or feeding a group, this dish always delivers. It’s a simple way to eat more vegetables—and actually enjoy them.

Evelyn