Ingredients

For the Roasted Veggies:

• 1 lb baby potatoes (red or gold), 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

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Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Prep the Veggies

1. In a large mixing bowl, combine the halved baby potatoes, baby carrots, and trimmed green beans.
2. Drizzle the olive oil over the veggies and toss to coat evenly.

Step 3: Season the Veggies

1. Add the minced garlic, dried Italian seasoning, smoked paprika, salt, and black pepper to the bowl. Toss everything together until the veggies are well-coated with the seasoning mixture.

Step 4: Arrange on the Baking Sheet

1. Spread the seasoned veggies out in a single layer on the prepared baking sheet. Make sure they’re not overcrowded—this ensures even roasting and caramelization.

Step 5: Roast the Veggies

1. Place the baking sheet in the preheated oven and roast for 25–30 minutes, flipping the veggies halfway through, until they’re tender, caramelized, and slightly crispy around the edges.
2. For extra browning, broil the veggies for 2–3 minutes at the end of cooking, keeping a close eye to prevent burning.

Step 6: Serve and Enjoy

1. Remove the veggies from the oven and transfer them to a serving dish.
2. Taste and adjust seasoning if needed. Garnish with fresh herbs like parsley or thyme for an extra pop of color and flavor.
3. Serve warm as a side dish or enjoy as a light main course.