Tender roasted potatoes, carrots, and zucchini tossed in a tangy garlic herb dressing for an easy and flavorful side dish.

Scale

4 medium Yukon Gold potatoes, peeled and diced (about 1 ½ lbs.)

2 medium zucchini, diced

2 medium carrots, peeled and sliced

1/4 cup olive oil

2 tbsp mustard

1 tbsp lemon juice

1 tsp maple syrup

1 tsp garlic powder

1 tsp paprika

1 tsp sea salt

1/2 tsp pepper

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1. Whisk olive oil, mustard, lemon juice, maple syrup, and spices together.

2. Dice potatoes and carrots. Toss them with half the dressing.

3. Spread on a parchment-lined tray. Bake at 400°F for 20 minutes.

4. Dice zucchini and toss with remaining dressing.

5. Add zucchini to the tray. Roast another 25–30 minutes.

6. Stir and roast until potatoes are golden and zucchini softens.

Swap vegetables as needed: broccoli, cauliflower, sweet potatoes, or bell peppers.

Add heat with cayenne or red pepper flakes.

Store leftovers up to 4 days and reheat in the oven.