Garlic Herb Roasted Veggies
These Garlic Herb Roasted Vegetables are a flavorful and nutritious side dish, featuring a medley of seasonal vegetables tossed in olive oil, garlic, and a blend of herbs, then roasted to perfection.
Ingredients
- 1 lb 450g green beans, trimmed and halved
- 1 lb 450g red potatoes, halved or quartered
- 1 lb 450g carrots, scrubbed and cut into 2-inch pieces
- 1 medium onion peeled and quartered
- 4 cloves garlic minced
- 3 tablespoons olive oil
- ¾ tablespoon dried oregano
- ¾ tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C).
- Prepare Vegetables: In a large bowl, toss the green beans, red potatoes, carrots, and onion with minced garlic and olive oil.
- Season: Add the dried oregano, rosemary, thyme, basil, salt, and pepper to the vegetables. Toss until evenly coated.
- Roast: Spread the seasoned vegetables in a single layer on a rimmed baking sheet. Roast in the preheated oven for 20 minutes.
- Add Green Beans: After 20 minutes, add the green beans to the baking sheet, tossing them with the other vegetables. Return to the oven and roast for an additional 20 minutes, or until all vegetables are tender and lightly browned.
- Serve: Remove from the oven and serve warm as a flavorful side dish
Notes
- Feel free to swap out or add other vegetables such as zucchini, bell peppers, or Brussels sprouts based on availability and preference.
- For added flavor, consider drizzling the roasted vegetables with a balsamic glaze before serving.
- These roasted vegetables pair well with a variety of main dishes, including roasted meats, grilled fish, or plant-based proteins.