Sautéed Baby Potatoes, Carrots, and Zucchini

This simple yet flavorful roasted vegetable medley brings together baby potatoes, carrots, and zucchini, all tossed with fresh herbs for a delightful side dish. Roasting the vegetables enhances their natural sweetness and gives them a lovely caramelized exterior while keeping the insides tender and juicy.

Perfect for pairing with any main course, this dish is versatile and easy to make, ideal for family dinners, holiday gatherings, or meal prep. The vibrant colors and rich flavors of this vegetable mix make it not only nutritious but also a visually appealing addition to your table.

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Sautéed Baby Potatoes, Carrots, and Zucchini

  • Author: Miloud himami
See also  Moist Glazed Bundt Cake

Ingredients

Scale
  • 1 lb baby potatoes, halved
  • 1 cup baby carrots
  • 1 medium zucchini, sliced
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh rosemary, chopped
  • Salt and pepper, to taste

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Directions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the baby potatoes, carrots, and zucchini with olive oil, parsley, rosemary, salt, and pepper.
  3. Spread the vegetables evenly on a baking sheet.
  4. Roast for 25-30 minutes, or until vegetables are tender and golden, stirring halfway through.
  5. Serve warm, garnished with additional parsley if desired.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 4 servings

For a final touch, this herb-roasted vegetable medley is a versatile dish that’s as easy as it is delicious. Whether you’re serving it as a side or enjoying it on its own, it’s sure to be a hit. To make it even better, here are a few tips:

Customize the herbs: Experiment with different herbs like thyme, oregano, or basil to suit your taste. Fresh herbs work best, but dried herbs can also be used in a pinch.

Add a squeeze of lemon: Just before serving, add a squeeze of fresh lemon juice to brighten up the flavors and give a slight tang to the dish.

Use an even layer: Spread the vegetables out on the baking sheet in a single layer for even roasting. Overcrowding can cause the veggies to steam rather than roast.

Check for doneness: Oven temperatures can vary, so check the vegetables a few minutes before the cooking time is up. You want a golden exterior and fork-tender insides.

With these tips, you’ll be able to create the perfect roasted vegetable side every time. Enjoy this colorful and nutritious dish that’s packed with flavor and ideal for any occasion!

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