Oven-Roasted Vegetables with Garlic and Herbs

The aroma of garlic roasting in the oven mingles with the earthy sweetness of vegetables, creating an inviting scene in your kitchen. This Oven-Roasted Vegetables with Garlic and Herbs recipe is a vibrant medley of red potatoes, baby carrots, and green beans, perfectly seasoned and cooked to a tender crisp in just under an hour. The secret to its success lies in the fresh herbs that elevate the dish to a delightful sensory experience.

This recipe is perfect for families looking to add a nutritious side dish to dinner or for anyone who needs a simple, elegant dish for entertaining. You can easily prepare the vegetables in advance and store them for a quick, healthy meal throughout the week.

Why You’ll Love This Recipe

• It combines root vegetables and green beans for a lovely texture contrast.
• Fresh herbs and garlic add a depth of flavor that’s irresistible.
• It’s simple to prepare, making it perfect for busy weeknights.
• The dish can be easily customized with seasonal vegetables.

What You’ll Need

Gather these ingredients to get started:

For the Vegetables

• 1 1/2 lbs red potatoes, washed and cut into quarters
• 1 lb baby carrots
• 1 lb green beans, trimmed and cut into 2-3 inch pieces

For the Seasoning

• 1/4 c olive oil
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme, minced
• 6-8 cloves garlic, minced
• Kosher salt, to taste
• Black pepper, freshly ground, to taste

Note: Olive oil can be swapped for avocado oil.

Substitutions & Swaps

• Baby carrots can be replaced with regular carrots, chopped.
• Green beans can be substituted with asparagus.
• Fresh herbs can be dried if fresh isn’t available.
• Olive oil can be swapped with grapeseed oil.

How to Make It

Follow these straightforward steps to prepare your delicious roasted vegetables.

Preheat the Oven

Preheat the oven to 400°F. Line a large rimmed baking sheet with non-stick aluminum foil and set aside until ready to use.

Prepare the Potatoes and Carrots

Wash and scrub clean the red potatoes. Then dry and cut them into quarters. Place them, along with the baby carrots, into a large bowl.

Season and Coat

Add freshly minced rosemary, thyme, a few pinches of kosher salt, and freshly ground black pepper. Then, add 3 tablespoons of olive oil. Using a large silicone spatula, stir the potatoes and carrots until they are well coated in the oil and herbs.

Spread on the Baking Sheet

Pour the potatoes and carrots onto the prepared pan, spreading them out into an even layer on the sheet pan. Bake for 30 minutes in a 400°F oven.

Prepare the Green Beans

Wash the green beans, trim the ends off, and dry them well. Place them in the same bowl the potatoes and carrots were mixed in, and then add the rest of the olive oil. Add the freshly minced garlic, a few pinches of kosher salt, and some freshly ground black pepper. Then stir to evenly coat the green beans in the oil and garlic.

Combine and Roast

After half an hour, remove the pan with the potatoes and carrots from the oven. Pour the green beans onto the sheet pan and stir together with the potatoes and carrots, ensuring to transfer some of the garlic to the potatoes and carrots, and some of the herbs to the green beans. Return the pan to the oven and roast for an additional 20 minutes.

Serve Warm

After 20 minutes, remove the pan from the oven. Transfer to a dish and serve warm.

How to Store It

Fridge: store for up to 5 days in an airtight container.
Freezer: no, vegetables lose texture when frozen.
Reheat: microwave on high for 2-3 minutes.

Tips for Best Results

• Ensure the vegetables are cut evenly for consistent cooking.
• Don’t overcrowd the baking sheet to prevent steaming.
• Use fresh herbs for the best flavor profile.
• Stir the vegetables halfway through roasting for even browning.

Serving Suggestions

• Pair with grilled chicken or fish for a complete meal.
• Serve alongside a hearty grain like quinoa or brown rice.
• Great for potlucks or holiday gatherings.