Roasted Baby Vegetables

Ingredients for Roasted Baby Vegetables

• 20 baby carrots, peeled, tops trimmed

• 230g 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

• 230g baby courgette, trimmed

• 45ml plus 1 teaspoon extra-virgin olive oil

• 2 tablespoons chopped fresh Italian parsley

How to make Roasted Baby Vegetables

Preheat oven to 204°C. Combine all vegetables except courgette in large bowl; toss with 45ml oil. Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.

Meanwhile, add courgette to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.

Add courgette to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes. DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 177°C oven 8 to 10 minutes.

Sprinkle vegetables with parsley.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.