Roasted Baby Vegetables

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

Recipe Preparation

  • 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.

  • 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 350°F oven 8 to 10 minutes.

  • Sprinkle vegetables with parsley.

Recipe by Suzanne Tracht

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Photos by Patricia Heal

Nutritional Content

One serving contains the following: Calories (kcal) 122.8 %Calories from Fat 58.2 Fat (g) 7.9 Saturated Fat (g) 1.1 Cholesterol (mg) 0 Carbohydrates (g) 12.5 Dietary Fiber (g) 3.2 Total Sugars (g) 5.7 Net Carbs (g) 9.3 Protein (g) 1.7