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Garlic Herb Roasted Veggies

Crispy, caramelized roasted baby potatoes, carrots, and green beans seasoned with garlic, smoked paprika, and Italian herbs. A healthy, easy sheet-pan side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American, Healthy
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 lb baby potatoes red or gold, halved
  • 1 cup baby carrots or sliced regular carrots
  • 1 cup fresh green beans trimmed
Seasoning
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp dried Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Baking sheet
  • Mixing bowls
  • Knife
  • Cutting Board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash vegetables. Halve the baby potatoes and trim the green beans.
  3. In a small bowl, mix the minced garlic, Italian seasoning, smoked paprika, salt, and pepper.
  4. Place potatoes, carrots, and green beans in a large bowl. Drizzle with olive oil and sprinkle with the seasoning mix.
  5. Toss well to coat all vegetables evenly.
  6. Spread vegetables in a single layer on a baking sheet. Do not crowd the pan.
  7. Roast for 25-35 minutes, tossing halfway through, until potatoes are tender and golden.
  8. Serve hot, optionally garnished with fresh parsley.

Notes

Ensure vegetables are in a single layer for roasting; use two pans if necessary to avoid steaming.