Roasted Baby Vegetables
A colorful medley of tender baby vegetables including carrots, pattypan squash, golden beets, turnips, and zucchini, roasted to perfection with olive oil and finished with fresh parsley.
Ingredients
- •20 whole baby carrots, peeled, tops trimmed
- •8 ounces baby pattypan squash, halved
- •8 whole baby golden beets, peeled, halved
- •8 whole baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces
- •8 ounces baby zucchini, trimmed
- •3⅓ tablespoons extra-virgin olive oil
- •2 tablespoons chopped fresh Italian parsley
Cooking Instructions
- 1.
Preheat oven to 400°F. 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.
15 min
- 2.
Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
2 min
- 3.
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 350°F oven 8 to 10 minutes.
15 min
- 4.
Sprinkle vegetables with parsley.
1 min
