Excellent Potato Vegetable Side Dish
Transform your mealtime with this vibrant and flavorful Excellent Potato Vegetable Side Dish, a perfect harmony of roasted baby potatoes, carrots, zucchini, red bell pepper, and red onion. Infused with a medley of aromatic spices like smoked paprika, dried oregano, and thyme, and finished with a sprinkle of fresh parsley, this recipe transforms simple ingredients into a stunning accompaniment. Oven-roasted to golden perfection, the vegetables boast a delightful mix of crispy edges and tender interiors. With just 15 minutes of prep time and no-fuss cleanup, this recipe is ideal for busy weeknights or as a crowd-pleasing addition to your holiday table. Serve it alongside your favorite protein or enjoy it as a wholesome vegetarian dish bursting with rustic charm.
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Recipe Information
Ingredients
- 750 grams baby potatoes
- 2 medium carrots
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium red onion
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash the baby potatoes thoroughly, leaving the skins on, and cut them into halves or quarters if they are large.
Peel the carrots and slice them into thin rounds. Slice the zucchini into half-moons. Core and dice the red bell pepper into chunks. Peel and slice the red onion into wedges.
Mince 2 of the garlic cloves and leave the remaining 2 whole.
In a large mixing bowl, combine the potatoes, carrots, zucchini, bell pepper, and onion. Add the minced and whole garlic cloves.
Drizzle the olive oil over the vegetables and sprinkle with the dried oregano, thyme, smoked paprika, salt, and black pepper.
Toss everything together in the bowl to ensure the vegetables are evenly coated with the oil and seasonings.
Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Avoid overcrowding to allow for even roasting.
Place the baking sheet in the preheated oven and roast for 35–40 minutes, stirring halfway through, until the potatoes are crispy on the outside and the vegetables are tender and golden.
Remove from the oven and transfer to a serving bowl. Sprinkle with freshly chopped parsley for garnish.
Serve immediately and enjoy your excellent potato vegetable side dish!
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2110 mg | 92% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 25.6 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4703 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
