Garlic Herb Roasted Veggies are a delightful and healthy dish that makes it easy to enjoy a variety of flavors. The combination of fresh vegetables, aromatic garlic, and fragrant herbs brings out the best in each ingredient. This recipe is perfect as a side dish for any meal. Plus, it can be made quickly and requires minimal effort, making it a great choice for busy weeknights or when you want to impress guests.

How to Make Garlic Herb Roasted Veggies

Ingredients:

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
Salt and pepper to taste
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary

Directions:

Preheat your oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, baby carrots, and fresh green beans.
Drizzle with olive oil and sprinkle with salt, pepper, garlic, thyme, and rosemary.
Toss until the vegetables are evenly coated.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for about 25-30 minutes, or until the veggies are golden brown and crisp-tender, tossing halfway through.
Remove from the oven and serve warm.

How to Serve Garlic Herb Roasted Veggies

Garlic Herb Roasted Veggies are best served warm. You can enjoy them as a side dish with grilled chicken, fish, or steak. They also pair well with pasta or can be used to top salads for extra flavor. Feel free to drizzle with a little extra olive oil or a squeeze of lemon juice before serving for added brightness.

How to Store Garlic Herb Roasted Veggies

To store leftovers, let the roasted veggies cool completely. Place them in an airtight container and refrigerate. They will keep well for about 3 days in the fridge. When ready to eat, simply reheat in the oven or microwave until warmed through.

Tips to Make Garlic Herb Roasted Veggies

Cut the vegetables into similar sizes for even cooking.
Feel free to add other veggies like bell peppers or zucchini.
If you like a little heat, add a pinch of red pepper flakes to the mix.
For extra flavor, let the veggies marinate in olive oil, garlic, and herbs for 30 minutes before roasting.

Variation

You can customize this recipe by using different herbs, such as oregano or parsley. Additionally, you can try adding spices like paprika or cumin for a unique twist.

FAQs

Can I use frozen vegetables instead?
Yes, you can use frozen vegetables, but they may require a longer roasting time. Make sure to thaw and drain any excess moisture before roasting.

Can I make this recipe ahead of time?
Yes, you can prepare the veggies in advance and store them in the fridge. Just roast them right before serving for the best texture.

What can I do with leftovers?
Leftovers can be added to wraps, stir-fries, or mixed into omelets for a tasty and quick meal.

Garlic Herb Roasted Veggies

Print Recipe Pin Recipe

Ingredients

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
Salt and pepper to taste
2 cloves garlic minced
1 tsp dried thyme
1 tsp dried rosemary

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, baby carrots, and fresh green beans.
Drizzle with olive oil and sprinkle with salt, pepper, garlic, thyme, and rosemary.
Toss until the vegetables are evenly coated.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for about 25-30 minutes, or until the veggies are golden brown and crisp-tender, tossing halfway through.
Remove from the oven and serve warm.