Garlic Herb Veggies
Hola! If you’ve ever wondered how simple vegetables can turn into the star of your dinner table, let me introduce you to roasted vegetables with garlic and herbs. Growing up, I spent afternoons in my mama’s kitchen, watching her turn carrots and potatoes into golden, caramelized bites of comfort. Now, I bring that same joy into my home, roasting baby red potatoes, tender carrots, and fresh green beans with a fragrant garlic and herb blend. This recipe is the ultimate side dish, versatile enough to pair with anything and guaranteed to win over even picky eaters. It’s a dinner side dish that feels rustic, wholesome, and absolutely delicious.
Quick Recipe Overview
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 5 |
| Difficulty | Easy |
| Cuisine | American |
| Best Season | All year round |
Why You’ll Love This Recipe
- Versatile Side Dish: These roasted vegetables pair beautifully with chicken, steak, or even holiday roasts, making them a go-to option for any meal.
- Bursting with Flavor: The fresh rosemary, thyme, and garlic infuse every bite with aromatic, savory notes that transform simple veggies into something extraordinary.
- Simple Ingredients: You only need a few pantry staples and fresh herbs to create this hearty side that feels restaurant-worthy.
- Family Friendly: Even kids will enjoy the crispy edges and natural sweetness that roasting brings out in potatoes and carrots.
- Healthy and Wholesome: Packed with fiber, vitamins, and minerals, this dish proves that comfort food can be nourishing too.
Roasted Vegetables with Garlic and Herbs
- Total Time: 55 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
This simple vegetable blend of potatoes, carrots, and green beans is roasted with garlic and herbs until golden and tender. A perfect side dish for any dinner.
Ingredients
- 1 1/4 lbs baby red potatoes, halved and larger ones quartered
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
- 3 Tbsp olive oil, divided
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz green beans, ends trimmed, halved
- 1 1/2 Tbsp minced garlic (4 cloves)
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large bowl toss together potatoes and carrots with 2 1/2 Tbsp olive oil, thyme, rosemary, salt, and pepper.
3. Spread onto a rimmed 18×13-inch baking sheet. Roast for 20 minutes.
4. Toss green beans with remaining 1/2 Tbsp olive oil and a light sprinkle of salt.
5. Remove pan from oven, add green beans and garlic, toss, and spread into an even layer.
6. Return to oven and roast for 20 minutes longer, until veggies are tender and golden.
7. Serve warm.
Notes
Cut vegetables into even sizes so they roast evenly.
Don’t overcrowd the pan or they’ll steam instead of roast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 217
- Sugar: 8g
- Sodium: 87mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Ingredients
- 1 1/4 lbs baby red potatoes, halved (larger ones quartered)
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces (thicker portions halved)
- 3 Tbsp olive oil, divided
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz green beans, ends trimmed, halved
- 1 1/2 Tbsp minced garlic (4 cloves)
Ingredient Tips Table
| Ingredient | Tip |
| Baby Red Potatoes | Cut them evenly so they roast at the same speed. Leaving the skin on adds texture and nutrients. |
| Carrots | Choose firm carrots and slice them into even pieces for uniform cooking. Thicker ends should be halved. |
| Olive Oil | Use extra virgin olive oil for the best flavor and golden crisp edges. |
| Fresh Herbs | Fresh rosemary and thyme deliver stronger aroma and flavor than dried. Mince finely for even coating. |
| Green Beans | Trim the ends and add later in cooking so they don’t over-roast or turn mushy. |
| Garlic | Mince fresh cloves for the boldest flavor. Add midway through cooking to prevent burning. |
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet (18×13 inches) for roasting.
- In a large bowl, toss the halved potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and black pepper until evenly coated.
- Spread the seasoned potatoes and carrots onto the baking sheet in an even layer. Roast for 20 minutes.
- Meanwhile, toss the trimmed green beans with the remaining 1/2 tablespoon olive oil and a light sprinkle of salt.
- Remove the pan from the oven, add green beans and garlic, then toss all the vegetables together until combined. Spread them back into a single layer.
- Return to the oven and roast for another 20 minutes, or until the potatoes are fork-tender and the veggies have golden, crisp edges.
- Serve warm straight from the pan or transfer to a serving platter with a sprinkle of extra herbs if desired.
Helpful Tips
- Cut vegetables into similar sizes for even roasting and balanced doneness.
- Use parchment paper for easy cleanup and to prevent sticking.
- Don’t overcrowd the baking sheet, or the veggies will steam instead of roast.
- Stir halfway through roasting to ensure golden edges on all sides.
Expert Tips for the Best Results
- Preheat the Oven Fully: Starting with a hot oven ensures that the vegetables caramelize rather than steam.
- High Heat Magic: Roasting at 400°F develops crisp edges while keeping the insides tender.
- Add Garlic Later: Mixing garlic in midway keeps it fragrant without burning.
- Finish with Fresh Herbs: A sprinkle of herbs after roasting adds a bright, fresh flavor boost.
Recipe Variations
- Roasted Squash and Potatoes: Add chunks of butternut squash for sweetness and color variety.
- Mediterranean Twist: Toss in Kalamata olives and crumbled feta before serving for a bold flavor combo.
- Spicy Kick: Add red pepper flakes or a drizzle of hot chili oil for heat lovers.
- Cheesy Upgrade: Sprinkle Parmesan cheese over the hot veggies right out of the oven for a savory finish.
Make Ahead & Freezer Tips
You can chop the vegetables up to a day ahead and store them in the fridge. To freeze, roast the vegetables fully, let them cool, and store in airtight containers for up to 2 months. Reheat in the oven for best texture.
Serving Suggestions
Serve these roasted vegetables on a rustic platter lined with fresh rosemary sprigs for a beautiful presentation. They shine alongside roasted chicken, grilled fish, or holiday ham. For weeknight dinners, pair them with baked salmon or pan-seared steak for a wholesome plate.
Pairing Ideas
These vegetables pair well with a glass of Chardonnay or Pinot Noir. For non-alcoholic options, try sparkling water with lemon or iced herbal tea. On the side, they complement rice pilaf, garlic bread, or a fresh garden salad.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F until warmed through for the best crispness. If using the microwave, heat in short bursts and cover loosely to avoid drying out.
Frequently Asked Questions (FAQs)
Can I use dried herbs instead of fresh? Yes, but use about one-third of the amount since dried herbs are more concentrated.
Can I swap out the vegetables? Absolutely. Try parsnips, Brussels sprouts, or sweet potatoes for variety.
Do I need to peel the potatoes and carrots? No, just scrub them clean. The skins add nutrients and extra flavor.
How do I keep the vegetables crispy? Avoid overcrowding the pan and roast at high heat for the best caramelization.
Can I make this recipe vegan? Yes, it already is. Just use plant-based oil and skip any cheese garnishes.
What protein pairs best with these veggies? They complement roasted chicken, grilled salmon, steak, or even vegetarian mains like lentil loaf.
Can I double the recipe? Yes, but use two baking sheets to prevent crowding and rotate them halfway through cooking.
Nutrition Info
| Serving Size | 1/5 of recipe |
| Calories | 217 |
| Protein | 4g |
| Carbohydrates | 32g |
| Fat | 8g |
| Fiber | 6g |
| Sugar | 8g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Looking for another easy dinner idea? Don’t miss this Garlic Butter Oven Baked Tilapia.
Conclusion
These roasted vegetables with garlic and herbs are everything a side dish should be: simple, flavorful, and nourishing. Try them once, and they’ll become a regular on your dinner table. So grab your sheet pan, gather those veggies, and roast up some goodness tonight!
