Oven-Roasted Winter Vegetables
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1 | pk | (16-oz) baby carrots; rinsed |
| 1 | md | Parsnip; peeled and cut into 1/2-inch diagonal slices |
| 1 | Leek; trimmed, washed thoroughly; cut into 1-inch lengths | |
| 4 | Cloves garlic; bruised with side of knife | |
| 2 | tb | Extra-virgin olive oil |
| 1 | Zucchini; trimmed, halved lengthwise and cut into 1/2-inch pieces | |
| Salt; freshly ground black pepper |
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