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roasted vegetables recipe

Garlic Herb Roasted Vegetable Medley

A simple garlic-herb roasted vegetable medley with caramelized edges and deep Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 whole bulbs garlic cloves separated and peeled
  • 3 baking potatoes potatoes quartered
  • 3 medium beets beets peeled and halved
  • ½ pound fresh large mushrooms halved
  • ½ pound baby carrots
  • 1 large sweet onion sweet onion quartered
  • ⅓ cup olive oil
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon salt
  • ½ pound fresh green beans trimmed

Equipment

  • Jellyroll pan
  • Large bowl

Method
 

  1. Preheat oven to 450°F. Separate 2 whole bulbs of garlic into cloves and peel them.
  2. In a large bowl, combine the prepared potatoes, beets, mushrooms, carrots, and onion with olive oil, dried basil, dried oregano, and salt. Toss until evenly coated.
  3. Spread the vegetable mixture onto a lightly greased jellyroll pan, ensuring not to overcrowd. Roast for 15 minutes.
  4. Add the trimmed green beans to the pan, stir gently, and return to the oven for another 15 minutes, or until vegetables are tender and browned.
  5. Let the vegetables rest for 5 minutes before serving.

Notes

Avoid overcrowding the pan to ensure vegetables roast instead of steam, achieving crispy edges.