Roasted Baby Vegetables Recipe | Epicurious.com

Name: Roasted Baby Vegetables Recipe | Epicurious.com
Yield: Makes 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

Roasted Baby Vegetables Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Roasted-Baby-Vegetables-358194" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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20 baby carrots, peeled, tops trimmed

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8 ounces baby pattypan squash, halved

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8 baby golden beets, peeled, halved

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8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces

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8 ounces baby zucchini, trimmed

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3 tablespoons plus 1 teaspoon extra-virgin olive oil

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2 tablespoons chopped fresh Italian parsley

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