Description
These Garlic Herb Roasted Veggies are the perfect healthy side dish—crispy on the outside, tender on the inside, and bursting with flavor from garlic and Italian herbs. Quick to prep, easy to customize, and great with any main dish.
Ingredients
- 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)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss potatoes and carrots with 1 tablespoon olive oil, garlic, Italian seasoning, smoked paprika, salt, and pepper.
- Spread veggies in a single layer on the baking sheet. Roast for 25 minutes, flipping halfway.
- Toss green beans with remaining olive oil and a pinch of salt.
- Add green beans to the baking sheet and roast an additional 10–15 minutes, until veggies are tender and slightly crisp.
- Remove from oven, garnish with parsley and optional red pepper flakes.
- Serve warm.
Notes
- Add Parmesan cheese in the last 5 minutes for a cheesy twist.
- Swap herbs with rosemary, thyme, or oregano for different flavor profiles.
- Works with a variety of vegetables—zucchini, Brussels sprouts, bell peppers, etc.
- Reheat leftovers in the oven or a skillet to keep them crispy.
- Prep ahead by chopping and seasoning the veggies the night before.
