Garlic Herb Roasted Veggies
Garlic Herb Roasted Veggies is a vibrant and delicious dish that brings a touch of color and flavor to any meal. Imagine crispy, caramelized vegetables that are both nutritious and tasty, making this a perfect side dish for anyone looking to elevate a dinner quickly and effortlessly.
Servings: 4 servings
Calories: 180kcal
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
Vegetables
- 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
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). While it warms up, line a baking sheet with parchment paper.
- In a large bowl, toss the halved baby potatoes and carrots with 1 tablespoon of olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
- Spread the potatoes and carrots in an even layer on the prepared baking sheet. Roast in the oven for 25 minutes, remembering to stir them halfway through for even cooking.
- In the same bowl, toss fresh green beans with the remaining tablespoon of olive oil. Add a pinch of salt for seasoning.
- Remove the baking sheet from the oven, add the green beans, and return to roast for another 10-15 minutes. Wait until everything is tender and slightly crispy before removing.
- Once done, sprinkle fresh parsley and red pepper flakes over the veggies for an extra flavor boost before serving.
Notes
For even cooking, cut all vegetables to similar sizes. Regular potatoes work if cut into chunks. Use two baking sheets if needed to avoid overcrowding.
Nutrition
Calories: 180kcal | Fat: 7g