Deliciously seasoned vegetables roasted to perfection.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.03 · €1.76/serving
- 3 tablespoons plus 1 teaspoon extra-virgin olive oilEst. price €0.18–€0.45
- 20 baby carrots, peeled, tops trimmedEst. price €1.20–€2.50
- 8 baby golden beets, peeled, halvedEst. price €2.40–€4.00
- 8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch piecesEst. price €1.60–€3.20
- 8 ounces baby zucchini, trimmedEst. price €1.50–€2.80
- 2 tablespoons chopped fresh Italian parsleyEst. price €0.15–€0.30
Steps
- 1Start by preheating the oven to 400°F. In a large bowl, mix together all the vegetables except for the zucchini with 3 tablespoons of oil. Spread out the vegetables on a large rimmed baking sheet, leaving the bowl aside for later use. Season the vegetables with salt and pepper before roasting them in the oven for 15 minutes.
- 2In a separate bowl, place the zucchini. Drizzle 1 teaspoon of oil over the zucchini and season with salt and pepper. Toss the zucchini to ensure it is evenly coated with the oil and seasoning.
Cultural note
Roasted vegetable medleys have gained popularity in various cuisines around the world for their simplicity, versatility, and health benefits. This dish is reminiscent of Mediterranean flavors, where olive oil and fresh vegetables play a central role in traditional cooking.
Seasonal note
This Savory Roasted Seasoned Vegetable Medley is best made in the fall season when baby carrots, pattypan squash, golden beets, turnips, and zucchini are in peak season. These vegetables are flavorful and fresh during this time, enhancing the overall taste of the dish.
Health note
This dish is a nutritious choice, providing a good source of fiber, vitamins A, C, and K. The high fiber content aids in digestion and helps maintain a healthy gut. Additionally, the vegetables are low in calories and saturated fats, making it a heart-healthy option.
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