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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Step 2

Wash the baby potatoes thoroughly, leaving the skins on. Cut them into halves or quarters depending on their size to ensure even cooking.

Step 3

Wash the zucchini and yellow squash, then slice them into approximately 1 cm (1/2 inch) thick rounds.

Step 4

Mince the garlic cloves finely. Strip the rosemary and thyme leaves from their stems, and chop them roughly.

Step 5

In a large mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, black pepper, and lemon juice.

Step 6

Add the potatoes to the bowl and toss them in the herb-oil mixture until evenly coated.

Step 7

Spread the potatoes out on the baking sheet in an even layer. Bake them for 20 minutes in the preheated oven.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Remove from oven, transfer to a serving dish, and garnish with freshly chopped parsley before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	986.1 grams (986.1g)

Amount per serving	% Daily Value*
Calories	858

Total Fat 43.30g	56%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 2410mg	105%
Total Carbohydrate 110.40g	40%
Dietary Fiber 12.00g	43%
Total Sugars 14.30g
Protein 16.00g	32%

Vitamin D 0IU	0%
Calcium 184mg	14%
Iron 7mg	36%
Potassium 3179mg	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.

Source of Calories

Fat: 43.5%

Protein: 7.1%

Carbs: 49.3%