This Garlic Herb Roasted Veggies recipe sounds like a fantastic side dish! It’s simple, flavorful, and perfect for any meal. Here’s the full recipe with instructions to make those crispy, caramelized, and delicious veggies:
Garlic Herb Roasted Veggies
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: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the veggies: In a large bowl, combine the halved baby potatoes, baby carrots, and trimmed green beans.
- Season the veggies: Drizzle the olive oil over the veggies. Add the minced garlic, Italian seasoning, smoked paprika, salt, and black pepper. Toss everything together until the veggies are evenly coated.
- Roast the veggies: Spread the veggies in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are tender and the edges are crispy and caramelized.
- Serve: Transfer the roasted veggies to a serving dish and enjoy as a side with your favorite main course.
Tips:
- Customize the veggies: Add other vegetables like broccoli, zucchini, or bell peppers for variety.
- Add freshness: Sprinkle with freshly chopped parsley or basil before serving for a burst of freshness.
- Make it cheesy: Sprinkle grated Parmesan cheese over the veggies during the last 5 minutes of roasting for a cheesy twist.
- Meal prep: Double the recipe and store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
This dish is a crowd-pleaser and pairs well with roasted chicken, grilled steak, or even as a standalone vegetarian meal. Enjoy those crispy, garlicky, herb-infused veggies! 🥕🧄🔥