Hey there! If you’re looking for a side dish that’s both easy to make and full of flavor, I’ve got just the thing for you: Garlic Herb Roasted Veggies! I love whipping this up because it’s not only a burst of color for the plate, but it also fills your kitchen with the most heavenly aroma. Seriously, there’s something magical that happens when you combine fresh veggies with garlic and herbs. It’s the kind of dish that makes you feel good about eating your greens!
What’s Good for You?
Let’s talk about the health perks of these roasted veggies. First off, they’re packed with nutrients! Baby potatoes give you some good carbs and fiber, while carrots are rich in beta-carotene, which is great for your eyes and skin. Green beans offer a good boost of vitamins and minerals. Plus, they’re low in calories, so you can enjoy these beauties without any guilt. The fresh herbs like rosemary and thyme not only add flavor but also come with antioxidant properties that’ll keep you feeling your best!
Fun Variations to Make
- Add Some Spice: If you like a bit of heat, sprinkle some red pepper flakes over the veggies before roasting!
- Swap the Veggies: Feel free to switch in any of your favorite vegetables—zucchini, bell peppers, or Brussels sprouts would work just as wonderfully.
- Get Cheesy: Want to make it extra comforting? Sprinkle some grated Parmesan cheese over the veggies in the last 5 minutes of roasting for a savory twist.
- Meal Prep Friendly: These veggies are great for meal-prepping! Make a large batch and store them in the fridge to add to salads or wraps throughout the week.
Easy Garlic Herb Roasted Veggies Recipe
Ingredients
- 2 cups baby potatoes (red and yellow)
- 2 large carrots (peeled and cut into sticks)
- 2 cups green beans (trimmed)
- 1 red onion (cut into wedges)
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2-3 cloves garlic (minced)
- Salt, to taste
- Black pepper, to taste
- Optional: Other herbs like parsley or oregano for garnish
Cooking Instructions
- Preheat your oven to 425°F (220°C). This will give your veggies that nice roast right from the start!
- In a large bowl, combine the baby potatoes, carrots, green beans, and red onion. It’s colorful and makes you feel good just looking at it.
- Drizzle the veggies with olive oil and toss them until they are evenly coated. This is my favorite part—getting my hands in there!
- Add the minced garlic, chopped rosemary, and thyme to the bowl. Season everything with salt and black pepper to taste before tossing again to mix well. Your kitchen will start smelling divine!
- Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure not to overcrowd them—that’s key for a good roast.
- Roast the veggies in the oven for about 25-30 minutes. Stir them halfway through to ensure even cooking. You want them tender and a little golden brown for the best flavor!
- Once they’re done, take them out and let them cool for a few minutes. This will enhance the flavors even more.
- Give them a taste and adjust the seasoning if needed. Garnishing with extra fresh herbs is optional but definitely recommended!
- Serve warm as a tasty side dish that complements any main course. Enjoy every bite!
Practical Tips
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven to retain their crispy bits!
- Serving Ideas: These veggies pair perfectly with grilled chicken, fish, or even a hearty quinoa salad.
- Fresh Herbs: If you don’t have fresh herbs available, dried herbs can work too—just use about 1/3 of the amount since they are more concentrated in flavor.
Equipment Needed
Before you dive into this deliciousness, let’s make sure you have the right tools:
- A large mixing bowl to combine the veggies and seasonings.
- A sharp knife and cutting board for chopping.
- A baking sheet (large, so the veggies can spread out). A parchment paper lining helps with cleanup!
- A spatula for stirring the veggies halfway through roasting.
Frequently Asked Questions
- Can I use frozen vegetables? Yes, you can! Just make sure they’re thawed and drained before seasoning and roasting.
- What if I don’t have fresh herbs? Dried herbs work fine, just use a smaller amount since they’re more concentrated.
- How can I make this vegan? This recipe is already vegan! Just make sure any additional toppings are also plant-based.
- Can I prepare these veggies ahead of time? Absolutely! You can chop the veggies and season them up to a day in advance—just keep them covered in the fridge until you’re ready to roast.
- Can I add protein to this dish? For sure! Toss in some chickpeas or cooked lentils to make it a complete meal!
Have you tried these Garlic Herb Roasted Veggies yet? I’d really love to hear how they turned out for you! Snap a picture and share it, or follow me on Pinterest for more delightful recipes that make everyday cooking a little more fun and flavorful!
