Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Difficulty: Easy
This simple and satisfying roasted vegetable medley is full of colour, texture, and rich herb-garlic flavour. Featuring baby potatoes, carrots, and fresh green beans, it’s the perfect side dish for meats, grains, or as a standalone vegetarian option. The high-heat roasting technique caramelises the edges of the vegetables while keeping the insides tender and naturally sweet.
Ingredients
For the Roasted Vegetables:
- 1 pound baby potatoes (red or gold), halved
- 1 cup baby carrots, or thinly sliced regular carrots
- 1 cup fresh green beans, trimmed and halved if long
- 2 tablespoons olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon dried Italian seasoning (blend of basil, oregano, thyme)
- ½ teaspoon smoked paprika (adds a subtle smoky depth)
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
Instructions
1. Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high roasting temperature helps achieve crispy, golden edges while cooking the vegetables quickly and evenly.
2. Prepare the Vegetables
Wash all the vegetables thoroughly.
- Potatoes: Halve the baby potatoes (quarter them if they’re particularly large) to ensure even roasting.
- Carrots: Use baby carrots as is, or peel and slice regular carrots into bite-sized rounds.
- Green beans: Trim the ends and cut them in half if they’re long.
Place all the vegetables into a large mixing bowl.
3. Make the Garlic Herb Seasoning
In a small bowl, combine the minced garlic, Italian seasoning, smoked paprika, salt, and black pepper. Stir to form a fragrant seasoning mix.
4. Season the Vegetables
Drizzle the olive oil over the vegetables in the large bowl.
Sprinkle the garlic herb seasoning mix on top.
Using a spoon or clean hands, toss everything together until all vegetables are evenly coated with oil and seasoning.
5. Arrange on a Baking Sheet
Line a large rimmed baking sheet with parchment paper for easier cleanup. Spread the seasoned vegetables out in a single layer. Avoid overcrowding the pan, which can cause the vegetables to steam instead of roast.
6. Roast in the Oven
Place the baking sheet on the centre rack of your preheated oven. Roast for 25–30 minutes, flipping the vegetables halfway through the cooking time to ensure even browning.
- The potatoes should be fork-tender with crispy edges.
- The carrots should be tender with slight caramelisation.
- The green beans should be lightly crisped and golden.
7. Serve
Once the vegetables are roasted to your liking, remove them from the oven.
Transfer to a serving platter and garnish with optional fresh herbs such as chopped parsley, rosemary, or thyme for added brightness.
Serve hot as a side dish or as a main over grains like quinoa, couscous, or rice.
Tips & Variations
- Add protein: Toss in chickpeas or cubed tofu before roasting for a complete vegetarian meal.
- Switch up veggies: Try bell peppers, zucchini, or red onions for added colour and sweetness.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispness.