ROASTED BABY VEGETABLES
Provided by Suzanne Tracht
Categories Side Roast Passover Vegetarian Low Cal High Fiber Dinner Carrot Parsnip Squash Zucchini Spring Healthy Low Cholesterol Vegan Potluck Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. 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.
- Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
- Add zucchini 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 350°F oven 8 to 10 minutes.
- Sprinkle vegetables with parsley.
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Anjana Nidusa
[email protected]This is a great recipe for a quick and easy side dish. I always have the ingredients on hand, so I can make it at a moment's notice.
Akmal jan
[email protected]These roasted baby vegetables are a great way to get your kids to eat their vegetables. My kids love the sweet and savory flavors.
Ridoy Hawladar
[email protected]I'm always looking for new and exciting ways to cook vegetables, and this recipe definitely fits the bill. The balsamic glaze adds a delicious touch of sweetness and acidity.
Makhai Boone
[email protected]These roasted baby vegetables are a great way to use up leftover vegetables. I always have a few extra vegetables in my fridge, and this recipe is a great way to use them up.
Kashim Abakar
[email protected]I made these roasted baby vegetables for a potluck and they were a big hit! Everyone loved the sweet and savory flavors.
Porfirio Martinez
[email protected]This is a great recipe for a healthy and delicious side dish. I've made it several times and it's always a hit.
El noob
[email protected]I love this recipe! The vegetables are always so tender and flavorful. I've also tried it with different vegetables, such as zucchini and bell peppers, and it always turns out great.
Samuel Williams
[email protected]These roasted baby vegetables are a great way to get your daily dose of vegetables. They're easy to make and they taste great.
Masateru Okada
[email protected]I'm not usually a fan of roasted vegetables, but these were surprisingly good. The balsamic glaze really made the dish.
Hamzii BaBa
[email protected]I made these roasted baby vegetables for a dinner party and they were a huge success. Everyone loved them! The vegetables were cooked to perfection and the flavors were amazing.
Louise Harty
[email protected]These roasted baby vegetables were a hit! I followed the recipe exactly and they turned out perfectly. The vegetables were tender and flavorful, and the balsamic glaze added a delicious touch. I will definitely be making this recipe again.