ROASTED BABY VEGETABLES

By BobD

Ingredients

• 6 SERVINGS
• 20 baby carrots, peeled, tops trimmed
• 8 ounces baby pattypan squash, halved
• 8 baby golden beets, peeled, halved
• 8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces
• 8 ounces baby zucchini, trimmed
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons chopped fresh Italian parsley

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 400F.

Combine all vegetables except zucchini in large bowl; toss with 3 tablespoons oil.

Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.

Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.

Add zucchini to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes.

DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 350F oven 8 to 10 minutes.

Sprinkle vegetables with parsley.