Garlic Herb Roasted Veggies
A delightful medley of vibrant roasted vegetables infused with garlic and herbs, perfect for weeknight dinners or special occasions.
Servings: 4 servings
Calories: 180kcal
Ingredients
Vegetables
- 1 lb baby potatoes (red or gold), halved Offers a creamy texture and earthy sweetness.
- 1 cup baby carrots (or sliced regular carrots) Adds juicy crunch.
- 1 cup fresh green beans Provides a crisp snap.
Seasoning & Oil
- 2 tbsp olive oil Drizzled over veggies for richness.
- 3 cloves garlic, minced Infuses the dish with aroma.
- 1 tsp dried Italian seasoning Adds savory flavor.
- 1/2 tsp smoked paprika Lends warmth.
- 1/2 tsp salt To taste.
- 1/2 tsp black pepper To taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss together the halved baby potatoes, baby carrots, and fresh green beans.
- Drizzle the olive oil over the veggies and toss to coat. Then, sprinkle in the minced garlic, dried Italian seasoning, smoked paprika, salt, and black pepper.
- Transfer the seasoned veggies onto the prepared baking sheet, arranging them in a single layer.
- Place the baking sheet in the oven and roast for 25 to 30 minutes, flipping halfway.
- Optional: Broil for an additional 2 to 3 minutes for extra crunch.
- Check seasoning and garnish with fresh herbs before serving.
Notes
Consider using seasonal veggies. Leftovers can be used in salads or sandwiches, and can last up to 3-4 days in the refrigerator or frozen for 3 months. Try different spice blends for variation.