Roasted Baby Vegetables

Ingredients

• 8  golden beets peeled halved
• 20  baby carrots trimmed peeled
• 8 ounces baby zucchini trimmed
• 3 tablespoons olive oil extra virgin extra-virgin
• 2 tablespoons parsley fresh italian chopped
• 8 ounces baby vegetables halved
• 8 medium turnip peeled halved quartered cut into 3-inch pieces

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 400°F.
2. Combine allvegetables except zucchini in large bowl;toss with 3 tablespoons oil.
3. Spread outvegetables on large rimmed baking sheet;reserve bowl.
4. Sprinkle vegetables with saltand pepper. Roast vegetables 15 minutes.
5. Meanwhile, add zucchini to reservedbowl.
6. Drizzle with 1 teaspoon oil; sprinklewith salt and pepper and toss to coat.
7. 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.
8. Let stand at roomtemperature. Rewarm vegetables in 350°Foven 8 to 10 minutes.
9. Sprinkle vegetables with parsley.
10. Per serving: 122.8 kcal calories,58.2 % calories from fat, 7.9 g fat,1.1 g saturated fat,
11. mg cholesterol,
12. 5 g carbohydrates,
13. 7 g total sugars,
14. Bon Appétit