Roasted Baby Vegetables

roasted-veggies
Ingredients

I usually roast whatever vegetables I have in the refrigerator. Make sure to cut them into equal sizes so that they finish cooking at the same time. Try parsnips, turnips, beets, cauliflower, etc. But I love artisinal baby vegetables found in farmer’s markets, like baby cauliflower heads, zucchini, yellow squash, etc.

20 baby zucchini
20 baby yellow squash
½ red onion, chopped in large chunks
4 tablespoons olive oil
2 teaspoons garlic, chopped
Kosher salt and pepper

Preparation
Line a jelly roll pan with aluminum foil. Preheat the oven to 400 degrees. Toss vegetables with oil, garlic, salt, and pepper. Spread in a single layer on the pan. Roast for approximately 15 minutes or until cooked through but still crisp.

2 thoughts on “Roasted Baby Vegetables

    • The photo shows the vegetables that I made that day, sorry for the confusion. You can use any vegetables on hand, and I added that to the recipe. I like to use baby vegetables when they are seasonal but you can cut any vegetable in equal size pieces and roast them together.

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