Name: Roasted Baby Vegetables
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

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