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
