Roasted Baby Vegetables

7 ingredients
4 steps

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

Directions

  1. 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.
  2. 2
    Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
  3. 3
    Add zucchini to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes. DO AHEAD:
  4. 4
    Sprinkle vegetables with parsley.

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