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Yukon Gold potatoes are the star of this roasted vegetable dish, known for their creamy texture and buttery flavor. These versatile spuds are perfect for roasting due to their ability to hold their shape while developing a beautifully crisp exterior. Nutritionally, Yukon Gold potatoes are rich in potassium, an essential mineral that supports heart health and helps regulate blood pressure. They also provide a good source of dietary fiber, which aids digestion and promotes a feeling of fullness. When roasted, these potatoes caramelize beautifully, enhancing their natural sweetness and creating a delightful contrast to the other vegetables.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Transform your dinner with these Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This easy recipe combines tender Yukon Gold potatoes, vibrant carrots, and zesty zucchini, all tossed in a fragrant garlic and herb mix. Just 10 minutes of prep time and a quick roast in the oven make this dish a delicious side or a light meal on its own. It's healthy, flavorful, and perfect for busy weeknights. Enjoy a colorful plate that’s sure to impress!
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Ingredients
  

2 cups baby Yukon Gold potatoes, halved

2 cups carrots, cut into 1-inch pieces

2 cups zucchini, sliced into half-moons

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons dried Italian herbs (oregano, thyme, basil mix)

Salt and pepper to taste

Fresh parsley, chopped for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Vegetables: In a large mixing bowl, combine halved Yukon Gold potatoes, carrot pieces, and zucchini slices.

      Seasoning Mix: In a small bowl, whisk together the minced garlic, olive oil, Italian herbs, salt, and pepper.

        Toss the Vegetables: Pour the seasoned olive oil mixture over the vegetables and toss well to coat all the pieces evenly.

          Arrange on Baking Sheet: Spread the coated vegetables in a single layer on a large baking sheet lined with parchment paper. This ensures even roasting and prevents sticking.

            Roasting: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender. The potatoes should be crispy on the outside and soft inside.

              Garnish and Serve: Remove from the oven, let cool slightly, then garnish with freshly chopped parsley if desired. Serve warm as a side dish to your favorite protein or enjoy on their own!

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4