Herbed Golden Vegetables Medley (Printable)

Golden vegetables tossed with fresh herbs for a flavorful and healthy side to complement any meal.

# What You’ll Need:

→ Vegetables

01 - 2 medium gold potatoes, peeled and cubed
02 - 2 large carrots, peeled and sliced
03 - 1 yellow bell pepper, chopped
04 - 1 small zucchini, chopped
05 - 1 cup butternut squash, peeled and cubed

→ Aromatics & Herbs

06 - 3 tablespoons olive oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon fresh rosemary, chopped
10 - 2 tablespoons fresh parsley, chopped
11 - ½ teaspoon ground turmeric
12 - ½ teaspoon smoked paprika
13 - Salt and pepper, to taste

→ Optional Garnish

14 - 1 tablespoon fresh chives, chopped
15 - Zest of 1 lemon

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine gold potatoes, carrots, yellow bell pepper, zucchini, and butternut squash.
03 - Drizzle the vegetables with olive oil. Add minced garlic, thyme, rosemary, parsley, turmeric, smoked paprika, salt, and pepper. Toss to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast in the oven for 30 to 35 minutes, stirring once midway through, until the vegetables are golden and tender.
06 - Transfer the roasted vegetables to a serving dish. Garnish with chopped fresh chives and lemon zest if desired. Serve hot.

# Expert Advice:

01 -
  • It turns random vegetables into something that looks like you planned it all week.
  • The herb and spice combo makes your kitchen smell so good that neighbors start knocking.
  • You can toss in whatever needs using up and it still comes out golden and gorgeous.
  • Its filling enough to eat alone but fancy enough to serve at a dinner party.
02 -
  • If you overcrowd the pan, the vegetables steam instead of roast and you lose all those crispy caramelized bits.
  • Stirring halfway through is non-negotiable, otherwise the bottom pieces burn while the top stays pale.
  • Add the lemon zest at the very end or the heat will dull its bright, citrusy punch.
03 -
  • Toss the vegetables with oil and spices in the bowl instead of on the pan so every piece gets evenly coated.
  • Let the veggies sit undisturbed for the first 15 minutes so they develop a proper golden crust before you stir.
  • A little lemon juice squeezed over the finished dish right before serving adds a brightness that makes everything taste even fresher.

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