Garlic Herb Roasted Veggies
Garlic Herb Roasted Veggies is a delightful dish featuring vibrant baby potatoes, sweet baby carrots, and fresh green beans, all coated in aromatic garlic and herbs.
Servings: 4 servings
Calories: 120kcal
Ingredients
Vegetables
- 1 lb baby potatoes (red or gold), halved These little gems are creamy and tender on the inside, providing a satisfying bite.
- 1 cup baby carrots (or sliced regular carrots) Sweet and juicy, they add a hint of natural sweetness to balance the flavors.
- 1 cup fresh green beans Crisp and vibrant, green beans offer a wonderful crunch as they roast to perfection.
Seasoning
- 2 tbsp olive oil Rich and fruity, this golden oil coats the veggies, enhancing their flavor.
- 3 cloves garlic, minced Aromatic and flavorful, garlic infuses the dish with its unmistakable essence.
- 1 tsp dried Italian seasoning A blend of herbs that adds depth and warmth.
- 1/2 tsp smoked paprika Introduces a delightful smokiness.
- 1/2 tsp salt Essential for enhancing the flavors.
- 1/2 tsp black pepper Adds a subtle bite that balances the sweetness of the carrots.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the halved baby potatoes, baby carrots, and fresh green beans.
Flavoring
- Drizzle the olive oil over the vegetables and toss to coat evenly.
- Sprinkle in the minced garlic, Italian seasoning, smoked paprika, salt, and black pepper and toss again.
Roasting
- Spread the veggies in a single layer on the prepared baking sheet.
- Roast the veggies for 25–30 minutes, flipping them halfway through for even browning.
- If desired, broil for an additional 2–3 minutes for extra browning.
Finishing Touches
- Adjust the seasoning to taste and garnish with fresh herbs if desired.
Notes
Feel free to substitute or add other seasonal vegetables. Fresh herbs can elevate the dish; try adding thyme or rosemary.