Looking for a side dish that’s easy to prepare, bursting with flavor, and packed with nutrients? Look no further than Oven-Roasted Vegetables with Garlic and Herbs! This recipe combines classic comfort food (potatoes!) with colorful nutrition (carrots and green beans!), all tossed in a fragrant garlic and herb mixture.
This versatile recipe is perfect for beginners and experienced cooks alike. The beauty of this dish lies in its simplicity. Just a few minutes of prep work transforms ordinary vegetables into a restaurant-worthy side. Plus, everything roasts on a single sheet pan, minimizing cleanup.
Jump to:
- Why You’ll Want to Make Oven-Roasted Vegetables with Garlic and Herbs
- Ingredients – Here’s What You’ll Need to Make Oven-Roasted Vegetables with Garlic and Herbs
- Steps to Make Oven-Roasted Vegetables with Garlic and Herbs
- Frequently Asked Questions
- Recipe Tips and Tricks
- Other Great Vegetable Side Dishes
- Recipe
Why You’ll Want to Make Oven-Roasted Vegetables with Garlic and Herbs
- Easy as 1-2-3: This dish requires minimal prep work and clean up. Just toss your veggies with olive oil, garlic, herbs, and spices, throw them in the oven, and let it work its magic. Perfect for busy weeknights!
- Flavor Explosion: Roasting brings out the natural sweetness of vegetables, while the garlic and herbs add a depth of flavor that will have you wondering where this deliciousness came from.
- Nutritional Powerhouse: Packed with vitamins, minerals, and fiber, roasted vegetables are a guilt-free way to boost your nutrient intake.
- Perfect Sidekick: Oven-roasted vegetables pair beautifully with any protein, making them a versatile addition to your meals. They’re also fantastic served over rice, quinoa, or couscous for a vegetarian main course. Though, I recommend serving them alongside my Oven-Roasted Lamb Rack with Cowboy Butter Sauce.
Ingredients – Here’s What You’ll Need to Make Oven-Roasted Vegetables with Garlic and Herbs
- Red Potatoes: Unlike their russet counterparts, these little gems have a denser, creamier flesh that holds its shape beautifully when roasted. They become tender on the inside while getting gloriously crisp on the outside.
- Baby Carrots: Naturally sweeter than their larger counterparts, roasting intensifies this sweetness, creating a delightful pop of flavor in every bite.
- Green Beans: Provide a satisfying snap that contrasts beautifully with the creamier potatoes and softer carrots. This textural interplay keeps every bite interesting.
- Fresh Rosemary: Boasts a unique flavor profile that’s both woody and slightly piney. It adds a depth of savory complexity that complements the sweetness of roasted vegetables and the earthiness of garlic.
- Fresh Thyme: Offers a mild and delicate flavor that adds a hint of lemon and earthiness which complements the sweetness of roasted vegetables without overpowering them.
- Garlic Cloves: Freshly minced, it boasts a bright, pungent flavor that mellows and sweetens when roasted. Thus creating a rich, complex flavor that permeates every bite of your roasted vegetables.
- Olive Oil: It’s fruity and peppery flavor complements the natural sweetness of roasted vegetables, elevating the flavor profile without overpowering the delicate tastes of the individual ingredients.
- Kosher Salt and Freshly Ground Black Pepper: The salt enhances the natural sweetness of the vegetables, while the black pepper adds a touch of warmth and depth. Together, they create a flavor symphony that makes every bite sing.
Steps to Make Oven-Roasted Vegetables with Garlic and Herbs
- Preheat the oven to 400°F. Wash and scrub clean the red potatoes. Then dry and cut them into quarters. Place the cut potatoes, along with the baby carrots, into a large bowl.
- Next, add the freshly minced rosemary and thyme, along with a few pinches of Kosher salt and freshly ground black pepper.
- Then, add 3 tablespoons of the olive oil.
- Using a large silicone spatula, stir the potatoes and carrots until they are well coated in the oil and herbs.
- Then, line a large-rimmed baking sheet with non-stick aluminum foil and pour the potatoes and carrots onto the pan.
- Spread the veggies out into an even layer on the sheet pan. Then bake for 30 minutes in a 400°F oven.
- While the potatoes and carrots are in the oven, wash the green beans, trim the ends, break them into 2-3 inch pieces, and dry them well. Place them in the same bowl the potatoes and carrots were mixed, and then add the rest of the olive oil.
- Next, add the freshly minced garlic, a few pinches of kosher salt, and freshly ground black pepper.
- Stir the green beans to evenly coat them in the oil and garlic.
- After half an hour, remove the pan with the potatoes and carrots from the oven.
- Pour the green beans onto the sheet pan.
- Then stir the green beans together with the potatoes and carrots, making sure some of the garlic is transferred to the potatoes and carrots, and some of the herbs are transferred to the green beans. Return the pan to the oven and roast for 20 minutes.
- After 20 minutes, remove the pan from the oven.
- Transfer the Oven-Roasted Vegetables with Garlic and Herbs to a serving dish and serve warm. To make it a meal, serve alongside my Oven-Roasted Lamb Rack with Cowboy Butter Sauce.
So, ditch the boring and embrace the flavorful! Ready to transform your roasted vegetables into a restaurant-worthy side dish? This recipe is a symphony of simplicity, flavor, and versatility, making it a crowd-pleasing side dish you can return to again and again. Oven-Roasted Vegetables with Garlic and Herbs are a lifesaver for busy weeknights.
Frequently Asked Questions
Almost any vegetable can be roasted! This recipe works well with root vegetables (potatoes, carrots, parsnips), cruciferous vegetables (broccoli, cauliflower, Brussels sprouts), green beans, asparagus, and even bell peppers.
No problem! You can substitute other herbs, such as oregano, sage, or a pinch of Italian seasoning blend.
The vegetables are done when they are tender-crisp and pierced easily with a fork. The edges should also be slightly golden brown.
This versatile side dish complements a variety of main courses, but it’s especially good served alongside my Oven-Roasted Lamb Rack with Cowboy Butter Sauce.
Recipe Tips and Tricks
- Dry is the Way: Pat your vegetables dry with paper towels before tossing them in oil. Excess moisture hinders browning and crisping.
- Don’t Crowd the Pan: Spreading the vegetables in a single layer ensures even roasting and crisping. Overcrowding leads to steaming instead of browning.
- Leftover Love: Leftover roasted vegetables can be enjoyed cold in salads, wraps, or sandwiches. They can also be reheated gently in the oven or microwave.
- Get Creative!: Don’t be afraid to experiment with different vegetables, herbs, and spices. Roasted vegetables are a blank canvas for your culinary creativity!
Other Great Vegetable Side Dishes
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Recipe
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Oven-Roasted Vegetables with Garlic and Herbs
Equipment
- half-sheet pan
- Non-stick aluminum foil
Ingredients
- 1 ½ lbs Red Potatoes
- 1 lb Baby Carrots
- 1 lb Green Beans
- ¼ c Olive Oil
- 1 tbs Fresh Rosemary minced
- 1 tbs Fresh Thyme minced
- 6-8 cloves Garlic minced
- Kosher Salt
- Black Pepper freshly ground
Instructions
- Preheat the oven to 400°F.
- 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.
- 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.
- Line a large rimmed baking sheet with non-stick aluminum foil and pour the potatoes and carrots onto the pan. Spread them out into an even layer on the sheet pan.
- Bake for 30 minutes in a 400°F oven.
- Wash the green beans, trim the ends off, break them into 2-3 inch pieces, and dry them well. Place them in the same bowl the potatoes and carrots were mixed, 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.
- After half an hour, remove the pan with the potatoes and carrots from the oven. Pour the green beans onto the sheet pan. Then stir the green beans together with the potatoes and carrots, making sure to transfer some of the garlic to the potatoes and carrots, and transferring some of the herbs to the green beans. Return the pan to the oven and roast for 20 minutes.
- After 20 minutes, remove the pan from the oven. Transfer to a serving dish and serve warm.
- Yield 8 servings
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