Description
Garlic Herb Roasted Veggies is a simple and flavorful vegetable medley of roasted baby potatoes, carrots, and green beans. Tossed in olive oil, garlic, and Italian seasoning, this dish is a perfect side for any meal, offering crispy texture and delicious flavor.
Ingredients
Scale
- 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, for a little heat)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat & Prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Season & Roast the Potatoes & Carrots: Toss potatoes and carrots with 1 tbsp olive oil, garlic, Italian seasoning, paprika, salt, and black pepper. Spread them on the baking sheet and roast for 25 minutes, flipping halfway.
- Add the Green Beans: Toss the green beans with the remaining 1 tbsp olive oil and a pinch of salt. Add them to the baking sheet and roast for another 10-15 minutes, until everything is tender and slightly crispy.
- Finish & Serve: Sprinkle with fresh parsley and a pinch of red pepper flakes for a little kick. Serve hot and enjoy this crispy, flavorful veggie medley!
Notes
- For extra crispiness, you can broil the veggies for the last 1-2 minutes of roasting.
- Feel free to add other vegetables like zucchini or bell peppers for variety.
- To make the dish more filling, serve with your favorite protein like roasted chicken or steak.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg