Description
Garlic Herb Roasted Veggies is a colorful, comforting, and nutrient-packed side dish that brings out the natural sweetness of root vegetables and fresh green beans. Tossed in aromatic garlic, olive oil, and a blend of savory herbs, these vegetables roast up tender on the inside with a deliciously golden, crisp edge. It is a versatile, plant-based dish that pairs effortlessly with almost any main course.
Ingredients
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Potatoes: Baby or Yukon gold potatoes, halved or quartered for bite-sized roasting.
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Carrots: Fresh carrots cut into thick, even pieces.
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Green beans: Fresh green beans, trimmed.
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Olive oil: 2 to 3 tablespoons to help the vegetables caramelize.
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Garlic: 2–3 cloves, minced for a rich, savory punch.
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Dried herbs: A mix of oregano, thyme, rosemary, or Italian seasoning.
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Seasoning: Salt and freshly cracked black pepper to taste.
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Garnish: Freshly chopped parsley for a bright, herbal finish.
Instructions
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Preheat and Prep: Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
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Combine Vegetables: In a large mixing bowl, combine the halved potatoes, chopped carrots, and trimmed green beans.
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Season: Drizzle the olive oil over the vegetables, then add the minced garlic, dried herbs, salt, and black pepper. Toss thoroughly until everything is evenly coated.
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Arrange on Sheet: Spread the vegetables out in a single, uncrowded layer on the prepared baking sheet to ensure they roast rather than steam.
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Roast: Bake for 25 to 30 minutes, stirring halfway through, until the potatoes and carrots are fork-tender and lightly browned.
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Serve: Garnish with fresh chopped parsley and serve warm.
