Potato Vegetable Medley
A colorful medley of roasted potatoes, carrots, zucchini, and onion, seasoned with herbs and broth, perfect for a healthy, hearty side dish suitable for any occasion.
Ingredients
Instructions
- In a greased 1-quart baking dish, combine carrots, onion, chicken broth, and 1/2 teaspoon seasoned salt.
- Cover and bake at 400°F for 30 minutes.
- Stir in zucchini and remaining seasoned salt.
- Bake for an additional 5 to 10 minutes or until vegetables are tender.
- Sprinkle with minced fresh parsley before serving.
Tips & Substitutions
For a richer flavor, consider adding garlic or bell peppers to the vegetable medley. If you don’t have chicken broth, vegetable broth works as a great substitute. You can also use sweet potatoes instead of red potatoes for a sweeter twist. Adjust the seasoned salt according to your taste preference. This recipe is versatile, so feel free to incorporate other vegetables you have on hand.
Serving Suggestions
This Potato Vegetable Medley pairs beautifully with Almond Rice Pilaf or can be served alongside grilled chicken for a balanced meal. For a heartier option, consider serving it with Pollo En Casserole. Garnish with more fresh parsley or a sprinkle of Parmesan cheese for added flavor. It also makes a great side dish for barbecues or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a microwave-safe dish and heat in 30-second intervals until warmed through. Alternatively, you can reheat in a skillet over medium heat, adding a splash of water or broth to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Vegetable Medley contains roughly 544 calories, with 19g protein, 89g carbohydrates, and 17g fat. It is an excellent source of vitamin A (191% of the Daily Value), iron (109% of the Daily Value), and dietary fiber (87% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1969mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables in this recipe. However, be aware that frozen vegetables may require a longer cooking time to become tender. Adjust the baking time accordingly and check for doneness to ensure they are heated through.
What can I do if I don’t have seasoned salt?
If you don't have seasoned salt, you can make your own by combining regular salt with garlic powder, onion powder, and a pinch of paprika or oregano. This homemade blend will add flavor similar to seasoned salt and can be adjusted to your taste.
Is this recipe suitable for meal prep?
Absolutely! This Potato Vegetable Medley is perfect for meal prep. You can make it in advance and store it in individual portions for quick lunches or dinners. Just reheat as needed, making it a convenient and healthy option for busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).