Potatoes Primavera
Brighten up your dinner table with Potatoes Primavera, a colorful and delicious medley of roasted baby potatoes and vibrant seasonal vegetables, all tossed in a zesty herb sauce and finished with a sprinkle of Parmesan cheese. This recipe combines tender, golden baby potatoes with roasted zucchini, yellow squash, red bell pepper, asparagus, and burstingly sweet cherry tomatoes for a dish that's as visually stunning as it is flavorful. Enhanced with garlic, fresh parsley, basil, and a refreshing dash of lemon juice, this wholesome side is perfect for everything from weeknight dinners to al fresco gatherings. Ready in just 50 minutes and featuring simple ingredients, Potatoes Primavera is a go-to for healthy, vegetable-forward eating. Pair this dish with grilled chicken, fish, or enjoy it as a hearty vegetarian entrée! Perfectly seasoned and packed with nutrition, it’s a celebration of fresh flavors in every bite.
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes
- 3 tbsp Olive oil
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 1 medium Zucchini
- 1 medium Yellow squash
- 1 large Red bell pepper
- 1 cup Cherry tomatoes
- 1 bunch Asparagus
- 3 minced Garlic cloves
- 2 tbsp Fresh parsley
- 2 tbsp Fresh basil
- 1 tbsp Lemon juice
- 0.25 cup Parmesan cheese
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Wash and halve the baby potatoes. Toss them with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread evenly on the prepared baking sheet and roast for 15 minutes.
Meanwhile, chop the zucchini, yellow squash, and red bell pepper into bite-sized pieces. Snap the woody ends off the asparagus and cut the spears into thirds.
After 15 minutes, take the potatoes out of the oven. Add the zucchini, yellow squash, red bell pepper, asparagus, cherry tomatoes, and minced garlic to the baking sheet. Drizzle with the remaining 1 tablespoon of olive oil, and season with the remaining salt and pepper. Toss well to coat, and return to the oven.
Roast the vegetables and potatoes for an additional 15 minutes, or until the potatoes are golden and tender, and the vegetables are slightly caramelized.
While the vegetables roast, chop the fresh parsley and basil. In a small bowl, combine the herbs with the lemon juice. Mix well to create a light herb sauce.
Once the roasting is complete, remove the baking sheet from the oven. Drizzle the herb sauce over the potatoes and vegetables, and toss gently to combine.
Transfer the Potatoes Primavera to a serving dish and garnish with freshly grated Parmesan cheese. Serve warm and enjoy!
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 41.1 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5349 mg | 114% | |
*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.
