Garlic Herb Roasted Veggies
A simple, flavorful roasted vegetable side dish tossed with garlic, Italian herbs, smoked paprika, and olive oil perfect with any main course and ready in about 45 minutes.
Equipment
- Baking Sheet
- Mixing bowl
Ingredients
- 1 lb baby potatoes halved (red or gold)
- 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
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional, for a little heat
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the halved baby potatoes and carrots with 1 tablespoon of olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
- Spread the seasoned potatoes and carrots in an even layer on the prepared baking sheet and roast for about 25 minutes, flipping halfway through for even cooking.
- In the same bowl, toss the green beans with the remaining tablespoon of olive oil and a pinch of salt. After the first 25 minutes, add the green beans to the baking sheet and return to roast for another 10–15 minutes until the vegetables are tender and slightly crisp.
- Once done, sprinkle fresh parsley and optional red pepper flakes over the roasted vegetables before serving.
Notes
For even cooking, cut vegetables to similar sizes. You can swap in other veggies like bell peppers or zucchini. Store leftovers in an airtight container in the refrigerator for up to three days.