Garlic Herb Roasted Veggies
Garlic Herb Roasted Veggies are a simple, wholesome side dish that brings vibrant color and deep flavor to any meal. Roasting enhances the natural sweetness of the vegetables while garlic and herbs add an irresistible savory finish. Perfect alongside grilled meats, pasta, or as part of a plant-based meal, this recipe is a must-have for your weekly rotation.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Roasted Veggies:
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
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
Instructions:
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
Prepare the vegetables:
In a large bowl, combine halved potatoes, carrots, and green beans.
Season the veggies:
Drizzle with olive oil and add minced garlic, Italian seasoning, smoked paprika, salt, and black pepper. Toss until everything is well-coated.
Roast:
Spread the vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, flipping halfway through, until potatoes are golden and fork-tender and green beans are slightly crispy.
Serve hot:
Enjoy immediately as a side dish or over grains for a hearty vegetarian bowl.
Tips:
Cut Evenly: Slice all vegetables to roughly the same size to ensure even roasting and avoid overcooking some while undercooking others.
Dry Vegetables Thoroughly: Moisture on the surface can cause steaming instead of roasting. Pat veggies dry before seasoning.
Use High Heat: Roasting at 425°F helps caramelize the edges and enhances flavor.
Flip Halfway: Turning the veggies during roasting gives them a more even color and crisp texture.
Don’t Overcrowd: Spread veggies in a single layer on the baking sheet to promote proper browning.
Variations:
Add Root Veggies: Include sweet potatoes, parsnips, or beets for more earthy sweetness.
Switch the Herbs: Use thyme, rosemary, or a sprinkle of herbes de Provence for a different flavor profile.
Lemon Zest Finish: Add fresh lemon zest or a squeeze of lemon juice after roasting for brightness.
Spicy Version: Toss in chili flakes or a dash of hot sauce before roasting.
Balsamic Glaze: Drizzle balsamic reduction over the finished veggies for a sweet and tangy finish.
Q&A:
Q: Can I roast the vegetables ahead of time?
A: Yes! Roast them up to 3 days in advance. Reheat in the oven at 375°F for 10–15 minutes to crisp them back up.
Q: Can I use frozen vegetables?
A: Fresh is best for roasting, but if using frozen, thaw and pat dry first to avoid sogginess.
Q: Can I air fry instead of roast?
A: Definitely. Air fry at 400°F for about 15–20 minutes, shaking halfway through.
Q: What’s the best oil to use?
A: Olive oil is preferred for flavor, but avocado or vegetable oil can be used for higher-heat roasting.
Nutrition Information (Per Serving – Approximate):
Calories: 170
Fat: 8g
Carbohydrates: 22g
Fiber: 4g
Sugars: 4g
Protein: 3g
Sodium: 300mg
(Nutrition will vary slightly based on vegetables and oil used.)
Conclusion:
Garlic Herb Roasted Veggies are a delicious and versatile side dish that fits nearly any occasion—from casual weeknight dinners to elegant holiday spreads. Simple to prepare and endlessly adaptable, this recipe highlights the natural flavor of vegetables with a savory herb and garlic blend. With just a few pantry staples and a hot oven, you’ll have a crowd-pleasing, healthy side that’s always in season.