Description
Crispy, caramelized, and bursting with herby-garlicky goodness—these roasted veggies are more than just a side, they’re the MVP of your meal. Roasted to golden perfection, they bring texture, flavor, and color to any plate. Veggie lovers and skeptics alike won’t be able to resist.
Ingredients
1 lb baby potatoes (red or gold), halved
1 cup baby carrots (or sliced regular carrots)
1 cup fresh green beans, trimmed
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried Italian seasoning
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss the veggies: In a large bowl, mix potatoes, carrots, and green beans with olive oil, garlic, Italian seasoning, smoked paprika, salt, and pepper.
Roast: Spread in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and golden-brown.
Serve hot: Sprinkle with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 165/serving
- Fat: 7g/serving
- Carbohydrates: 22g/serving
- Fiber: 4g/serving
- Protein: 3g/serving