Recipe information
Yield
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
Need to make a substitution?
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
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