Looking for an easy and flavorful side dish for your holiday table? This Oven-Roasted Vegetables with Garlic and Herbs recipe is your answer. Simple to prepare with minimal cleanup, it combines red potatoes, baby carrots, and green beans tossed with aromatic garlic and herbs. Roasting brings out the natural sweetness of the vegetables for a healthy and delicious addition to any meal.
Jump to:
- Benefits of Making 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
Benefits of Making 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 our Oven-Roasted Lamb Rack with Cowboy Butter Sauce.
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
- Preheat the oven to 400°F and line a large-rimmed baking sheet with non-stick aluminum foil, set the pan aside until ready to use. 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, and 3 tablespoons of the olive oil.
- Use a large silicone spatula to stir the potatoes and carrots until they are well coated in the oil and herbs.
- Then, pour the potatoes and carrots onto the prepared sheet pan and spread them into an even layer. Bake in a 400°F oven for 30 minutes.
- 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 (do not wash the bowl), 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 from the oven and pour the green beans onto the potatoes and carrots.
- 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 dish and serve warm. To make it a meal, serve alongside my Oven-Roasted Lamb Rack with Cowboy Butter Sauce.
Oven-Roasted Vegetables with Garlic and Herbs is a simple, flavorful, and nutritious way to add a vibrant side dish to any meal. By using a combination of red potatoes, baby carrots, and green beans, and enhancing them with fresh rosemary, thyme, and garlic, this dish offers both classic comfort and healthy eating. Easy to prepare and perfect for any occasion, these oven-roasted vegetables are a versatile and crowd-pleasing option.
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
- Silicone Spatula
- Large mixing bowl
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. Line a large rimmed baking sheet with non-stick aluminum foil, set aside until ready to use.
- 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.
- Pour the potatoes and carrots onto the prepared 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 and stir 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 dish and serve warm.
- Yield 8 servings
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