Roasted Baby Vegetables 

Bon Appétit | April 2010

Yield: Makes 6 servings

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

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.

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