Mini Roasted Vegetables with Parsley
⏳ Time
25 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
Mini Roasted Vegetables with Parsley
Ingredients
- Mini vegetables - 20 pieces
- Butternut Squash - 10.6 oz
- Yellow Beets - 8 pieces
- Mini vegetables - 8 pieces
- Mini vegetables - 10.6 oz
- Olive Oil - 3¼ tablespoons
- Italian chopped parsley - 0.7 oz
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
In a large bowl, mix all the vegetables except for the zucchini with 3 tablespoons of olive oil. Spread the vegetables on a large baking sheet, sprinkle with salt and pepper, and place in the oven for 15 minutes.
Step 3
Meanwhile, in a bowl, mix the zucchini with the remaining olive oil, and season with salt and pepper.
Step 4
Add the zucchini to the vegetables and cook for another 15 minutes, stirring until the vegetables are tender. Sprinkle with parsley and serve.
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