How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Baby Vegetables ?

You need 7 ingredients. The key ingredients include: 20 baby carrots, peeled, tops trimmed, 8 ounces baby pattypan squash, halved, 8 baby golden beets, peeled, halved, 8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces, and more.

Is Roasted Baby Vegetables suitable as vegetarian?

Yes, Roasted Baby Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roasted Baby Vegetables ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Baby Vegetables Recipe

Name: Roasted Baby Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 baby carrots, peeled, tops trimmed; 8 ounces baby pattypan squash, halved; 8 baby golden beets, peeled, halved; 8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces; 8 ounces baby zucchini, trimmed; 3 tablespoons plus 1 teaspoon extra-virgin olive oil; 2 tablespoons chopped fresh Italian parsley

Try this homemade Roasted Baby Vegetables recipe the whole family will love. Made with baby carrots, baby pattypan, golden beets and parsnips. Easy step…

This Roasted Baby Vegetables relies on simple, everyday ingredients such as baby pattypan squash, halved and baby zucchini, trimmed. It comes together quickly and makes 4 servings, at about 317 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

20 baby carrots, peeled, tops trimmed
8 ounces baby pattypan squash, halved
8 baby golden beets, peeled, halved
8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces
8 ounces baby zucchini, trimmed
3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
317 kcal
Category
Vegetarian

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