Herbed Potatoes and Squash
Roast your way to vibrant flavors with this Herbed Potatoes and Squash recipe, a perfect side dish teeming with fresh, earthy herbs and zesty hints of garlic and lemon. Baby potatoes, zucchini, and yellow squash come together in a medley of textures, roasted to golden perfection with a fragrant coating of olive oil, rosemary, and thyme. The caramelized edges of the squash and the tender, crispy potatoes make this dish irresistibly satisfying, while a sprinkle of fresh parsley adds a pop of color and freshness. Ready in under an hour, this simple, wholesome recipe is ideal for weeknight dinners or festive gatherings alike. Perfectly paired with roasted meats or as a standalone vegetarian centerpiece, this recipe is as versatile as it is delicious! Search "easy roasted vegetables," "herbed squash recipe," or "roasted potatoes and squash" for more inspiration and tips!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 1 medium zucchini (green squash)
- 1 medium yellow squash
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 3 large garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons parsley (for garnish)
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. Cut them into halves or quarters depending on their size to ensure even cooking.
Wash the zucchini and yellow squash, then slice them into approximately 1 cm (1/2 inch) thick rounds.
Mince the garlic cloves finely. Strip the rosemary and thyme leaves from their stems, and chop them roughly.
In a large mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, black pepper, and lemon juice.
Add the potatoes to the bowl and toss them in the herb-oil mixture until evenly coated.
Spread the potatoes out on the baking sheet in an even layer. Bake them for 20 minutes in the preheated oven.
While the potatoes are roasting, toss the zucchini and yellow squash in the same herb mixture. If needed, add a little more olive oil to coat them thoroughly.
After the initial 20 minutes of roasting, remove the baking sheet from the oven and add the zucchini and yellow squash to the potatoes. Toss them gently to combine.
Return the baking sheet to the oven and roast for an additional 20 minutes, or until the potatoes are tender and golden and the squash is slightly caramelized.
Remove from oven, transfer to a serving dish, and garnish with freshly chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 14.3 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3179 mg | 68% | |
*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.
