Roasted Baby VegetablesPatricia Heal
Recipe information
Yield
Makes 6 servings
Ingredients
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
Preparation
Step 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.
Step 2
Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
Step 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.
Step 4
Sprinkle vegetables with parsley.
Nutrition Per Serving
Per serving: 122.8 kcal calories
58.2 % calories from fat
7.9 g fat
1.1 g saturated fat
0 mg cholesterol
12.5 g carbohydrates
3.2 g dietary fiber
5.7 g total sugars
9.3 g net carbohydrates
1.7 g protein
#### Nutritional analysis provided by Bon Appétit
