Roasted Baby Vegetables

Food & Drink
Roasted Baby Vegetables
Makes 6 servings

INGREDIENTS:

  • 20 baby carrots, peeled, tops trimmed
  • 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” pieces
  • 8 ounces baby zucchini, trimmed
  • 3 tablespoon plus 1 tsp. extra-virgin olive oil
  • 2 tablespoon chopped fresh Italian parsley
  • DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 350 degrees ºF oven 8 to 10 minutes.

PREPARATION:

  1. Preheat oven to 400 degrees Fahrenheit. 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. 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

*all of the ingredients can be found kosher for Passover.