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Garlic Herb Roasted Vegetables

A cozy and crispy blend of potatoes, carrots, and green beans roasted with garlic and herbs, perfect for a flavorful, easy weeknight meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetable Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium Potatoes, cut into chunks Scrubbed well, peeling optional
  • 3 medium Carrots, sliced Peeling optional, slice to match potato thickness
  • 2 cups Green beans Fresh preferred, frozen is fine if dried off
Seasoning
  • 1/4 cup Olive oil A good glug for roasting
  • 4 cloves Garlic, minced Don’t skimp on this!
  • 1 teaspoon Salt To taste; finish with a sprinkle
  • 1 teaspoon Pepper To taste
  • 2 tablespoons Fresh herbs (rosemary, thyme, oregano, parsley) Dried is okay, but fresh is better

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine the chopped potatoes, sliced carrots, and green beans.
  3. Add olive oil, minced garlic, salt, pepper, and herbs to the mixing bowl.
  4. Toss everything together to coat the vegetables evenly.
Cooking
  1. Spread the vegetable mixture in a single layer on a baking sheet, ensuring the veggies are not crowded.
  2. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until golden and crispy.

Notes

Avoid overcrowding the pan for crispy vegetables. You can experiment with different vegetables or herbs for variations. Great with a sprinkle of sea salt at the end.