Print

Easy Garlic Herb Roasted Vegetables

Print Recipe

A simple and quick recipe for perfectly roasted vegetables with garlic and herbs, making a comforting and versatile side dish that’s great for busy weeknights.

Ingredients

Scale

Hauptzutaten

  • 1 lb baby potatoes (red or gold, halved)
  • 1 cup baby carrots (or sliced regular carrots)
  • 1 cup fresh green beans (trimmed)
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 tsp dried Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes (optional)
  • 1 tbsp fresh parsley (chopped)

Instructions

  1. First things first, preheat your oven to a nice hot 400°F (200°C). While it heats up, grab a large baking sheet and line it with parchment paper.
  2. In a big bowl, toss your halved baby potatoes and carrots. Drizzle them with 1 tablespoon of the olive oil. Now, sprinkle over the minced garlic, dried Italian seasoning, smoked paprika, salt, black pepper, and those optional red pepper flakes. Give everything a really good toss to make sure all the veggies are beautifully coated in that fragrant seasoning mix.
  3. Spread the seasoned potatoes and carrots out on your prepared baking sheet in a single layer. Pop the pan in the preheated oven and roast for 15 minutes.
  4. While the potatoes and carrots are getting a head start, grab your trimmed green beans. In the same bowl you used before (no need to wash!), toss the green beans with the remaining 1 tablespoon of olive oil.
  5. After the first 15 minutes, carefully pull the baking sheet out of the oven. Add the green beans to the pan with the potatoes and carrots. Give everything a gentle stir or toss right on the pan to distribute the green beans amongst the other veggies.
  6. Put the pan back in the oven and continue roasting for another 10-15 minutes, or until all the vegetables are tender, slightly browned, and smelling absolutely amazing.
  7. Once they’re perfectly roasted, remove the pan from the oven. Sprinkle the fresh chopped parsley over the top. Give it one last gentle toss or just serve as is.
  8. Serve immediately and watch them disappear!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F (175°C) oven for best texture (10-15 mins) or microwave (will be softer). Do not crowd the pan during roasting; use two sheets if needed for even cooking. Cut vegetables uniformly for consistent cooking time. High heat (400°F) is key for browning. Parchment paper aids cleanup. Veggies can be prepped and chopped a day ahead.

Find it online: https://tastywithlara.com/easy-roasted-vegetables-garlic-herb/