Garlic Herb Roasted Veggies
Crispy, caramelized, and packed with flavor—this side dish is straight-up fire!
What You’ll Need:
For the Roasted Veggies:
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
3 cloves garlic, minced
1 tsp dried Italian seasoning
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Prep the Veggies:
Wash and halve the baby potatoes. Slice the carrots if you're using regular ones. Trim the ends of the green beans.
Toss with Olive Oil & Seasonings:
In a large bowl, toss the potatoes, carrots, and green beans with olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper. Make sure the vegetables are evenly coated in the oil and spices.
Roast the Veggies:
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and golden, stirring halfway through to ensure even roasting.
Serve and Enjoy:
Once the veggies are crispy and caramelized, remove them from the oven. Serve them hot as a delicious and flavorful side dish.