Garlic Herb Potatoes and Squash
A heartwarming dish featuring roasted garlic, tender potatoes, and sweet squash, perfect for family gatherings.
Ingredients
Vegetables
- 2 cups baby potatoes Any color will do; they roast beautifully.
- 1 medium zucchini or yellow squash For delicious sweetness and vibrant color.
- 4 cloves garlic, minced Fresh minced garlic is a must!
Seasoning and Extras
- 2 tablespoons fresh herbs Rosemary, thyme, or parsley; mix and match.
- 2 tablespoons olive oil Can substitute with avocado oil.
- Salt and pepper, to taste A dash of each will elevate the flavors.
- Optional: Parmesan cheese For a cheesy finish; omit for a dairy-free version.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Rinse the baby potatoes and cut them in half. Slice the zucchini or yellow squash into half-moons. Place them in a large mixing bowl.
- Sprinkle the minced garlic and chosen fresh herbs over the vegetables. Drizzle with olive oil.
- Season with salt and pepper, tossing everything together.
Cooking
- Spread the mixture onto a lined baking sheet in a single layer.
- Roast for about 25 minutes, stirring halfway through.
- If using Parmesan cheese, sprinkle over the veggies in the last 5 minutes of roasting.
Serving
- Once tender and golden, remove from the oven and serve warm.
Notes
Leftovers keep in an airtight container in the refrigerator for up to three days. Cool fully before freezing in a freezer bag. Reheat in the oven at 350°F (175°C) for about 15 minutes.