Garlic Herb Roasted Veggies are the perfect side dish when you’re craving something simple yet full of flavor. This dish features crispy baby potatoes, tender carrots, and fresh green beans all roasted together with a fragrant mix of garlic and herbs. The best part? It’s so easy to make and pairs beautifully with almost any main course. Whether you’re looking for a side dish for a family dinner or something to impress guests, this recipe is sure to hit the mark.
Why You’ll Love This Recipe
What’s not to love about Garlic Herb Roasted Veggies? The combination of crispy baby potatoes, sweet baby carrots, and fresh green beans, all tossed with garlic and Italian seasoning, is a flavor explosion in every bite. The smoky paprika adds an extra layer of depth, while the optional red pepper flakes give it a hint of heat, making each serving incredibly satisfying. This dish comes together in no time, making it a perfect side for busy weeknights or a more relaxed weekend meal. Plus, it’s customizable—if you prefer other veggies, you can swap them in with ease.
Ingredients
1 lb baby potatoes (red or gold), halved
1 cup baby carrots (or sliced regular carrots)
2 tbsp olive oil
1 cup fresh green beans, trimmed
3 cloves garlic, minced
½ tsp smoked paprika
1 tsp dried Italian seasoning
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tbsp fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to make clean-up easy.
In a bowl, toss the baby potatoes and carrots with 1 tablespoon of olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.
Spread the seasoned potatoes and carrots evenly on the prepared baking sheet. Roast them in the oven for about 25 minutes, flipping halfway through to ensure even browning.
While the potatoes and carrots roast, toss the green beans with the remaining 1 tablespoon of olive oil and a pinch of salt.
After the first 25 minutes of roasting, add the green beans to the baking sheet with the potatoes and carrots. Roast everything together for an additional 10-15 minutes, or until the vegetables are tender and lightly crispy on the edges.
Remove from the oven and sprinkle with freshly chopped parsley and red pepper flakes (if using).
Serve warm and enjoy the delicious, herby flavors!
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Variations
This Garlic Herb Roasted Veggies recipe is wonderfully versatile. Here are a few variations you can try:
Add Other Veggies: If you have other vegetables on hand, like zucchini, bell peppers, or Brussels sprouts, you can toss them in with the potatoes and carrots for more variety.
Use Different Herbs: While Italian seasoning works perfectly, you can switch it out for dried rosemary, thyme, or oregano for a different flavor profile.
Make It Spicy: Increase the amount of red pepper flakes or add a dash of cayenne pepper if you prefer a spicier dish.
Cheesy Topping: For a richer flavor, sprinkle some grated Parmesan cheese over the veggies in the last 5 minutes of roasting for a cheesy, crispy topping.
Storage/Reheating
Storage: Leftover Garlic Herb Roasted Veggies can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, simply place the veggies in a preheated oven at 375°F (190°C) for about 10 minutes or until heated through. For a crispier texture, you can also reheat them in a skillet over medium heat for a few minutes.
Related Recipes:
- Sheet Pan Sesame Chicken and Veggies
- One-Pan Garlic Herb Chicken with Potatoes & Green Beans
- Honey Garlic Butter Roasted Carrots
FAQs
Can I use other vegetables instead of potatoes and carrots?
Yes! Feel free to swap in other root vegetables like sweet potatoes, parsnips, or even squash. Just adjust the roasting time depending on the vegetables you use.
Can I make these roasted veggies ahead of time?
While these veggies are best served fresh, you can prep them the day before and store them in the fridge. Simply roast them just before serving.
Can I use frozen green beans?
Fresh green beans provide the best texture, but if you only have frozen green beans, they can work too. Just be sure to thaw them first and pat them dry to avoid excess moisture.
Can I add cheese to these veggies?
Absolutely! A sprinkle of grated Parmesan or a few crumbles of goat cheese added at the end of roasting can elevate the flavors of these veggies.
Is this recipe gluten-free?
Yes, this Garlic Herb Roasted Veggies recipe is naturally gluten-free, making it a great side dish for those with gluten sensitivities or celiac disease.
Conclusion
Garlic Herb Roasted Veggies are a quick and delicious side dish that I love to make when I want something flavorful and easy to prepare. The combination of crispy, tender veggies with a mix of garlic and herbs is irresistible, and it’s so customizable based on what I have on hand. Whether for a casual dinner or a special occasion, this recipe is a keeper. Give it a try, and I’m sure it’ll become one of your favorite go-to sides too.
📖 Recipe:
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Garlic Herb Roasted Veggies
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Garlic Herb Roasted Veggies are a flavorful and easy-to-make side dish, combining crispy baby potatoes, tender carrots, and fresh green beans with a fragrant garlic and herb blend. With a touch of smoky paprika and an optional kick of red pepper flakes, this recipe delivers a satisfying and versatile dish that pairs well with almost any main course. Perfect for busy weeknights or impressing guests, these roasted veggies are gluten-free and customizable to suit your taste.
Ingredients
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
¼ tsp red pepper flakes (optional)
1 tbsp fresh parsley, chopped (for garnish)
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up.
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In a bowl, toss the baby potatoes and carrots with 1 tablespoon of olive oil, garlic, Italian seasoning, smoked paprika, salt, and black pepper.
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Spread the seasoned potatoes and carrots evenly on the baking sheet. Roast for 25 minutes, flipping halfway through.
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While the potatoes and carrots roast, toss the green beans with the remaining olive oil and a pinch of salt.
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After 25 minutes, add the green beans to the baking sheet. Continue roasting for another 10-15 minutes, until vegetables are tender and slightly crispy.
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Remove from the oven and garnish with freshly chopped parsley and optional red pepper flakes.
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Serve warm and enjoy!
Notes
Feel free to swap in other vegetables like zucchini, bell peppers, or Brussels sprouts.
To make the dish spicier, increase red pepper flakes or add cayenne pepper.
For a cheesy twist, sprinkle Parmesan cheese during the last 5 minutes of roasting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: ~180 kcal
