Roasted Baby Vegetables

Name: Roasted Baby Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 8 baby golden beets, peeled, halved; 20 baby carrots, peeled, tops trimmed; 227 grams baby zucchini, trimmed; 3 Tbsps extra-virgin olive oil; 2 Tbsps chopped fresh Italian parsley; 227 grams baby pattypan squash, halved; 8 mediums baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces

You can never have too many side dish recipes, so give Roasted Baby Vegetables a try. One portion of this dish contains about 4g of protein, 8g of fat, and a total of 158 calories. This gluten free, primal, and whole 30 recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up baby pattypan squash, baby carrots, baby zucchini, and a few other things to make it today.

Instructions

Preheat oven to 400°F.

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Oven

Combine allvegetables except zucchini in large bowl;toss with 3 tablespoons oil.

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Zucchini

Cooking Oil

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Bowl

Spread outvegetables on large rimmed baking sheet;reserve bowl.

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Spread

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Baking Sheet

Bowl

Sprinkle vegetables with saltand pepper. Roast vegetables 15 minutes.

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Vegetable

Pepper

Meanwhile, add zucchini to reservedbowl.

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Zucchini

Drizzle with 1 teaspoon oil; sprinklewith salt and pepper and toss to coat.

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Salt And Pepper

Cooking Oil

Add zucchini to baking sheet withvegetables. Roast until all vegetables aretender, stirring occasionally, about 15minutes. DO AHEAD: Vegetables can be madeup to 2 hours ahead.

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Vegetable

Zucchini

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Baking Sheet

Let stand at roomtemperature. Rewarm vegetables in 350°Foven 8 to 10 minutes.

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Vegetable

Sprinkle vegetables with parsley.

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Vegetable

Parsley