| 8 | md | Beets; scrubbed and trimmed, leaving about 1 inch of stems attached |
| 9 | | Baby turnips with tops; peeled and tops trimmed to 1/4 inch, or 3 medium turnips, peeled and cut into 6 wedges |
| 18 | | Baby carrots with tops; peeled and tops trimmed to 1/4 inch, or 3 large carrots, peeled and cut into 3- by 1/2-inch sticks |
| 3/4 | lb | Assorted red and yellow pearl onions; (about 2 1/2 cups) |
| 3 | tb | Unsalted butter |
| 1 | tb | Olive oil |
| 1/4 | c | Loosely packed fresh |
| | Flat-leafed parsley leaves; washed well, dried, and chopped |
| | Freshly ground black pepper |
