Roasted Baby Vegetables

• 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

1. Preheat oven to 400u0b0F. Combine all vegetables except zucchini in large bowl; toss with 3 tablespoons oil. Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.
2. Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
3. Add zucchini to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes. DO AHEAD:
4. Sprinkle vegetables with parsley.

baby carrots, baby pattypan, golden beets, parsnips, baby zucchini, extravirgin olive oil, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/roasted-baby-vegetables-358194 (may not work)