Garlic Herb Roasted Veggies with Zesty Garlic Drizzle 🥕🧄🥔
A vibrant medley of baby potatoes, carrots, and green beans, roasted to perfection with savory herbs and finished with a fresh, zesty garlic-lemon drizzle.
Ingredients
For the Roasted Veggies:
1 lb baby potatoes, halved
1 cup baby carrots (or sliced regular carrots)
1 cup fresh green beans, trimmed
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
For the Zesty Garlic Drizzle:
2 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, minced
Salt and pepper to taste
Optional Garnish:
Fresh parsley, chopped
Instructions
Step 1: Prepare the Vegetables
Preheat Oven to 425°F (220°C).
Mix Veggies: In a large bowl, combine baby potatoes, carrots, and green beans. Drizzle with olive oil, then add garlic, Italian seasoning, smoked paprika, salt, and pepper. Toss to coat evenly.
Step 2: Roast the Veggies
Arrange on Baking Sheet in a single layer.
Roast for 25–30 minutes, stirring halfway through, until the veggies are tender and golden brown.
Step 3: Make the Garlic Drizzle
Whisk Together olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
Step 4: Serve
Drizzle Dressing over hot roasted veggies and toss gently to coat.
Garnish with fresh parsley and serve immediately.
🕒 Prep Time: 10 minutes
🔥 Cook Time: 30 minutes
⏱️ Total Time: 40 minutes
🍽️ Servings: 4
Tips:
Add red bell peppers, zucchini, or mushrooms for extra color and flavor.
Double the garlic drizzle if you love bold flavor!
Great as a side dish or a light main with a protein on top.