ROASTED BABY VEGETABLES RECIPE | EPICURIOUS.COM

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.
• Per serving: 122.8 kcal calories,
• 2 % calories from fat,
• 9 g fat,
• 1 g saturated fat,
• mg cholesterol,
• 5 g carbohydrates,
• 2 g dietary fiber,
• 7 g total sugars,
• 3 g net carbohydrates,
• 7 g protein
• Nutritional analysis provided by
• Bon Appétit