This roasted vegetable dish is a medley of colors, flavors, and textures. Combining the earthiness of baby red potatoes and carrots, the snap of green beans, and the fragrant punch of garlic and herbs, it's a versatile side that elevates any meal. It's simple to prepare yet impressive on the plate – a testament to the magic of roasting.
The ingredients used in this recipe are widely available in most supermarkets. However, try to select fresh herbs if possible - fresh thyme and rosemary will impart a much more robust flavor compared to their dried counterparts. For the vegetables, baby red potatoes are preferred for their tender texture and sweet taste. If they're not available, any small, waxy potatoes can be used instead.
Garlic and Herb Roasted Vegetables Ingredients
Baby red potatoes: These are small, round potatoes with a thin, red skin and white flesh. They have a sweet, delicate flavor and hold their shape well after cooking, making them perfect for roasting.
Medium carrots: Carrots add a sweet, earthy flavor and a lovely color contrast to the dish.
Olive oil: Used to coat the vegetables before roasting, it helps them become wonderfully crisp and golden.
Fresh thyme: Thyme has a subtle, woodsy flavor that pairs beautifully with roasted vegetables.
Fresh rosemary: Rosemary has a strong, pine-like flavor. It's quite potent, so it's used sparingly.
Salt and black pepper: Used to season the vegetables. Adjust according to personal taste.
Green beans: They add a nice crunch and vibrant color to the dish.
Garlic: Garlic has a strong, aromatic flavor that becomes mellow and slightly sweet when roasted.
One reader, Laurie Keegan says:
The roasted vegetables with garlic and herbs recipe is a game-changer! The flavors are incredible, and the veggies come out perfectly tender and flavorful. It's a simple yet delicious dish that's perfect for any occasion. I highly recommend trying it out - you won't be disappointed!
Techniques for Perfectly Roasted Vegetables
How to roast the vegetables: The vegetables should be spread onto a rimmed 18x13-inch baking sheet and roasted in the oven at 400 degrees F for 20 minutes. Then, the green beans should be added and everything should be tossed and spread into an even layer before returning to the oven for an additional 20 minutes until the vegetables are tender and slightly browned.
How to toss the vegetables: The potatoes and carrots should be tossed with olive oil, thyme, and rosemary in a large bowl before spreading them onto the baking sheet. The green beans should be tossed with olive oil separately and then added to the baking sheet with the other vegetables, along with the garlic, before tossing everything together.
How To Make Roasted Vegetables with Garlic and Herbs
These roasted vegetables are a delicious mix of carrots, potatoes, and green beans! It’s a well-seasoned, tender side dish worth paring with filling meals.
Serves:
Ingredients
- 1¼lbsbaby red potatoes,halved, larger ones quartered
- 1lbmedium carrots,scrubbed clean, cut into 2-inch pieces, thicker portions halved
- 3tbspolive oil,divided
- 1tbspfresh thyme,minced
- 1tbspfresh rosemary,minced
- salt and freshly ground black pepper
- 12ozgreen beans,ends trimmed, halved
- 1½tbspgarlic,(4 cloves), minced
Instructions
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Preheat the oven to 400 degrees F.
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In a large bowl, toss together the potatoes, carrots with 2½ tablespoon olive oil, thyme, rosemary. Season with salt and pepper to taste.
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Spread the vegetables onto a rimmed 18×13-inch baking sheet.
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Roast in the oven for 20 minutes.
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Toss the green beans in a bowl with the remaining ½ tablespoon olive oil, then season lightly with salt.
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Add to the baking sheet with the other vegetables, add garlic, then toss everything. Spread into an even layer.
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Return to the oven and roast for about 20 minutes longer until all of the vegetables are tender and slightly browned.
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Serve warm, and enjoy!
Nutrition
- Calories: 216.13kcal
- Fat: 8.69g
- Saturated Fat: 1.25g
- Monounsaturated Fat: 5.94g
- Polyunsaturated Fat: 1.12g
- Carbohydrates: 33.04g
- Fiber: 6.69g
- Sugar: 8.01g
- Protein: 4.52g
- Sodium: 661.54mg
- Calcium: 78.29mg
- Potassium: 976.75mg
- Iron: 2.08mg
- Vitamin A: 783.18µg
- Vitamin C: 25.04mg
Pro Tip for Roasting Vegetables with Garlic and Herbs
When roasting vegetables, it's important to cut them into uniform sizes. This ensures that all the pieces cook evenly and at the same rate. For instance, in this roasted vegetables with garlic and herbs recipe, the baby red potatoes and medium carrots should be cut into similar sizes. Additionally, tossing the vegetables in olive oil and herbs before roasting helps to evenly distribute the flavors and allows the vegetables to develop a delicious, crispy exterior. Remember, the key to a successful roast is even cooking, so take the time to prepare your vegetables properly.
Time-Saving Tips for Making Roasted Vegetables with Garlic and Herbs
Prep ahead: Chop and prepare the vegetables the night before to save time on the day of cooking.
Use pre-cut vegetables: Consider using pre-cut vegetables from the store to cut down on prep time.
One pan: Opt for a one-pan cooking method to minimize clean-up and save time.
Set up a workstation: Organize your ingredients and tools in a well-equipped workstation to streamline the cooking process.
Multi-task: While the vegetables are roasting, use that time to prepare other components of your meal to maximize efficiency.
Substitute Ingredients For Roasted Vegetables with Garlic and Herbs Recipe
baby red potatoes - Substitute with sweet potatoes: Sweet potatoes will add a natural sweetness and a slightly different texture to the dish, while still providing a delicious roasted element.
medium carrots - Substitute with parsnips: Parsnips have a similar texture to carrots when roasted and will add a slightly sweeter and nuttier flavor to the dish.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable substitute for olive oil in this recipe.
fresh thyme - Substitute with dried thyme: Dried thyme can be used in place of fresh thyme, but use it sparingly as it is more potent in flavor.
fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used as a substitute for fresh rosemary, but use it in smaller quantities as it has a more concentrated flavor.
salt and freshly ground black pepper - Substitute with kosher salt and ground white pepper: This substitution will provide a similar level of seasoning while adding a slightly different flavor profile.
green beans - Substitute with asparagus: Asparagus can be roasted with the other vegetables and will provide a similar texture and flavor to the dish.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, but use it in smaller amounts as it is more concentrated in flavor.
Presentation Tips for Roasted Vegetables with Garlic and Herbs
Elevate the plating: Arrange the roasted vegetables in an artful and visually appealing manner on the plate, ensuring a balance of colors and textures.
Garnish with fresh herbs: Sprinkle a few sprigs of fresh thyme and rosemary over the roasted vegetables to add a pop of color and a burst of aromatic flavors.
Drizzle with a balsamic reduction: Create a beautiful design on the plate using a balsamic reduction to add a touch of sweetness and acidity to the dish.
Incorporate edible flowers: Introduce edible flowers, such as nasturtiums or pansies, to add a delicate and elegant touch to the presentation.
Use unique serving ware: Consider serving the roasted vegetables in individual mini cast iron skillets or on elegant ceramic platters to enhance the visual appeal.
Add a sprinkle of finishing salt: Just before serving, lightly sprinkle the dish with a high-quality finishing salt, such as Maldon sea salt, to enhance the overall flavor profile.
Create height and dimension: Stack the vegetables in a vertical arrangement to create a visually striking presentation that showcases the different components of the dish.
Incorporate microgreens: Sprinkle a handful of vibrant microgreens over the roasted vegetables to add a fresh and delicate element to the plating.
Essential Kitchen Tools for Making Roasted Vegetables
- Oven: Used for roasting the vegetables at a high temperature to achieve a caramelized and tender texture.
- Baking sheet: Provides a flat surface for roasting the vegetables in the oven, allowing for even cooking and easy cleanup.
- Large bowl: Used for tossing the vegetables with oil and herbs, ensuring they are evenly coated before roasting.
- Tongs: Helpful for tossing the vegetables during the roasting process and ensuring they cook evenly.
- Knife: Used for cutting the potatoes and carrots into uniform pieces for even cooking.
- Cutting board: Provides a stable surface for chopping the vegetables and protects the countertop from knife marks.
- Measuring spoons: Used to accurately measure the olive oil, herbs, and garlic for seasoning the vegetables.
- Spatula: Useful for stirring and turning the vegetables while they are roasting to prevent sticking and ensure even browning.
- Timer: Helps to keep track of the roasting time and ensure the vegetables are cooked to perfection.
Storing and Freezing Roasted Vegetables
Let the roasted vegetables cool completely before storing them in an airtight container or resealable plastic bag. This will help prevent excess moisture from accumulating and making the vegetables soggy.
Store the cooled roasted vegetables in the refrigerator for up to 4-5 days. They can be enjoyed cold, at room temperature, or reheated in the microwave, oven, or on the stovetop.
To freeze the roasted vegetables:
- Place the cooled vegetables in a single layer on a baking sheet lined with parchment paper.
- Freeze the vegetables until they are solid, about 2-3 hours.
- Transfer the frozen vegetables to a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents for easy reference.
Frozen roasted vegetables can be stored in the freezer for up to 6 months. To reheat, simply place the frozen vegetables on a baking sheet and heat them in a preheated 400°F (200°C) oven for 10-15 minutes, or until they are heated through and crisp.
When reheating roasted vegetables, be aware that they may lose some of their original texture and become slightly softer than when they were first cooked. However, they will still retain their delicious flavor and nutritional value.
How To Reheat Leftover Roasted Vegetables
Preheat your oven to 400°F (200°C). Place the leftover roasted vegetables on a baking sheet lined with parchment paper or aluminum foil. Drizzle a little olive oil over the vegetables and toss them gently to coat. Cover the baking sheet with foil to prevent the vegetables from drying out. Bake for 10-15 minutes, or until heated through.
For a quicker option, you can reheat the roasted vegetables in the microwave. Place them in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Stir the vegetables halfway through the reheating process to ensure even heating.
If you have a toaster oven, you can use it to reheat your roasted vegetables. Preheat the toaster oven to 350°F (175°C) and place the vegetables on a small baking sheet or in a shallow dish. Cover with foil and heat for 5-7 minutes, or until warmed through.
For a stovetop method, place the leftover roasted vegetables in a skillet over medium heat. Add a tablespoon of water or vegetable broth to the pan and cover with a lid. Steam the vegetables for 3-5 minutes, or until heated through, stirring occasionally.
If you want to add some extra flavor to your reheated roasted vegetables, try tossing them with some fresh herbs like parsley, basil, or thyme. You can also sprinkle some grated Parmesan cheese or crumbled feta cheese over the top for a delicious and easy upgrade.
Is Making Roasted Vegetables at Home Cost-Effective?
This roasted vegetables with garlic and herbs recipe is highly cost-effective for a household. The main ingredients, such as potatoes, carrots, and green beans, are affordable and readily available. The addition of olive oil and herbs enhances the flavors without significantly increasing the cost. This dish provides a nutritious and satisfying meal for a family of four at an approximate cost of $10. The simplicity and versatility of this recipe make it a budget-friendly option for households looking to incorporate more vegetables into their meals. Overall Verdict: 9.
Is This Roasted Vegetable Recipe Healthy?
This roasted vegetable recipe is a healthy and nutritious dish that provides a variety of essential vitamins, minerals, and fiber. The recipe features a mix of vegetables, including potatoes, carrots, and green beans, which are all nutrient-dense and low in calories. The use of olive oil provides healthy monounsaturated fats, while the herbs and garlic add flavor without relying on excessive salt or unhealthy additives.
To further enhance the healthiness of this recipe, consider the following suggestions:
- Experiment with a wider variety of vegetables, such as bell peppers, zucchini, or brussels sprouts, to increase the diversity of nutrients and flavors
- Replace some or all of the potatoes with sweet potatoes, which are higher in fiber, vitamins A and C, and antioxidants
- Reduce the amount of olive oil used, or substitute a portion of it with a lower-calorie cooking spray to decrease the overall calorie content
- Include a lean protein source, such as chicken breast or tofu, to make the dish more balanced and satisfying
- Serve the roasted vegetables over a bed of quinoa, brown rice, or whole-grain pasta to add complex carbohydrates and additional fiber
Editor's Opinion on This Roasted Vegetable Recipe
This roasted vegetables with garlic and herbs recipe is a delightful combination of flavors and textures. The use of fresh thyme and rosemary adds a fragrant and earthy aroma to the dish, while the garlic infuses a rich and savory taste. The roasting process brings out the natural sweetness of the vegetables, creating a caramelized exterior and tender interior. The addition of green beans provides a pop of color and a crisp bite. Overall, this recipe is a wonderful way to showcase the natural beauty and flavors of seasonal vegetables.
Enhance Your Roasted Vegetables with Garlic and Herbs Recipe with These Unique Side Dishes:
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Why trust this Roasted Vegetables with Garlic and Herbs Recipe:
This recipe uses fresh, high-quality vegetables and aromatic herbs to create a flavorful and nutritious dish. The combination of garlic and olive oil enhances the natural flavors, while the roasting process brings out the sweetness of the potatoes and carrots. The addition of thyme and rosemary adds depth and complexity to the dish. The use of green beans provides a pop of color and freshness. Overall, this recipe offers a delicious and wholesome way to enjoy a variety of vegetables in one dish.
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