Looking for a colorful, nutrient-packed side that actually tastes amazing? These Garlic Herb Roasted Veggies are crispy, tender, and tossed in a simple herb and olive oil blend. Perfect for meal prep, weeknight dinners, or holiday spreads.
🥕 Ingredients
For the Roasted Veggies:
- 1 lb baby potatoes (red or gold), halved
- 1 cup baby carrots (or peeled & sliced regular carrots)
- 1 cup fresh green beans, trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried Italian herbs (or a blend of basil, oregano, thyme)
- Salt & pepper to taste
- Optional: 1 tbsp grated Parmesan or squeeze of lemon juice for extra flavor
🔪 Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Prep the veggies:
Halve potatoes, trim green beans, and slice carrots if needed so everything is roughly the same size. - Toss in flavor:
In a large bowl, mix the veggies with olive oil, garlic, herbs, salt, and pepper until evenly coated. - Spread out:
Transfer veggies to the prepared baking sheet in a single layer (don’t crowd them—they need space to crisp up!). - Roast for 25–30 minutes, flipping halfway through. Veggies should be golden, tender, and caramelized.
- Optional finish: Sprinkle with Parmesan or a splash of lemon juice before serving for a burst of flavor!
🧊 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Bake at 400°F for 10 minutes or toss in a hot skillet to re-crisp.
🧮 Nutrition Info (per serving, serves 4)
| Nutrient | Approx. Amount |
|---|---|
| Calories | ~130 kcal |
| Carbs | ~17g |
| Protein | ~2g |
| Fat | ~6g |
| Fiber | ~3g |
High in fiber, vitamins A and C, and heart-healthy fats from olive oil. Perfect for weight loss or clean eating goals!
🛒 Shopping List
Produce
- 1 lb baby potatoes
- 1 cup baby carrots
- 1 cup fresh green beans
- 3 garlic cloves
Pantry
- Olive oil
- Italian seasoning or dried herbs
- Salt & pepper
- Optional: grated Parmesan or lemon
