Roasted Baby Vegetables
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
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