Garlic Herb Roasted Veggies (Crispy, Flavor-Packed Side Dish!)

by

Looking for a simple, healthy, and crowd-pleasing side dish? These Garlic Herb Roasted Veggies are crispy on the outside, tender on the inside, and bursting with garlicky, herby goodness. Perfect for pairing with chicken, fish, or enjoying on their own as a light vegetarian meal!

Ingredients

For the Roasted Veggies:

  • 1 lb baby potatoes (red or gold), halved
  • 1 cup baby carrots (or regular carrots, sliced into sticks)
  • 1 cup fresh green beans, ends trimmed
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • ½ tsp smoked paprika
  • ½ tsp salt (or to taste)
  • ½ tsp black pepper

Instructions

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Prep the Vegetables

  • Wash and dry all the vegetables.
  • Halve the baby potatoes. If they are large, cut them into quarters for even roasting.
  • Slice the carrots if you’re using large ones.
  • Trim the ends off the green beans.

3. Season Everything

In a large mixing bowl, combine the potatoes, carrots, and green beans. Drizzle with olive oil, then sprinkle in the minced garlic, Italian seasoning, smoked paprika, salt, and pepper. Toss everything together until the veggies are evenly coated.

4. Roast

Spread the vegetables in a single layer on the prepared baking sheet. Make sure they’re not overlapping so they roast instead of steam.

Roast for 25–30 minutes, flipping halfway through. The potatoes and carrots should be golden and fork-tender, and the green beans lightly crisp.

5. Serve Hot

Remove from the oven and serve immediately. These roasted veggies are perfect alongside roasted chicken, grilled steak, baked tofu, or on their own with a sprinkle of parmesan or a drizzle of balsamic glaze!

Tips & Variations

  • Add protein: Toss in chickpeas or cubed tofu before roasting for a complete meal.
  • Change up the herbs: Try rosemary, thyme, or oregano for a different flavor profile.
  • Spicy kick: Add red pepper flakes if you like a bit of heat.
  • Make it a sheet pan meal: Add sausage links or chicken thighs directly to the pan to roast alongside the veggies.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet for best texture.

Why You’ll Love It

  • Quick prep and easy cleanup
  • Naturally gluten-free and vegetarian
  • Great way to use up whatever veggies you have on hand
  • Full of fiber, antioxidants, and flavor!

Enjoy this easy, delicious roasted vegetable medley for a dinner that’s as wholesome as it is satisfying. Your taste buds will thank you!

Leave a Comment