Description
Colorful, crispy, and packed with flavor, these Garlic Herb Roasted Veggies are a simple and vibrant summer side dish that’s perfect for any meal—from weeknight dinners to backyard BBQs.
Ingredients
Scale
- 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
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Optional: red pepper flakes, lemon juice, oregano, parsley, paprika, or cumin
Instructions
- Preheat the oven to 425°F (220°C).
- Halve the baby potatoes, trim the green beans, and slice any large carrots.
- In a large bowl, toss all vegetables with olive oil, garlic, thyme, rosemary, salt, and pepper.
- Spread vegetables in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway, until crisp and tender.
- Optional: drizzle with lemon juice or extra olive oil before serving.
Notes
Uniform cuts help even roasting. Avoid overcrowding the pan. Add variety with bell peppers, zucchini, or red onions. For smoky flavor, add paprika or cumin.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg