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

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Prep the veggies:
   Halve potatoes, trim green beans, and slice carrots if needed so everything is roughly the same size.
3. Toss in flavor:
   In a large bowl, mix the veggies with olive oil, garlic, herbs, salt, and pepper until evenly coated.
4. Spread out:
   Transfer veggies to the prepared baking sheet in a single layer (don’t crowd them—they need space to crisp up!).
5. Roast for 25–30 minutes, flipping halfway through. Veggies should be golden, tender, and caramelized.
6. 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)

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