One of my favorite ways to dress up a Thanksgiving turkey platter—and offer a vegetable that everyone likes—is to roast a selection of baby vegetables. They’re easy to prepare because the skins and stems are tender and require almost no trimming. And by cooking them with high heat, they’ll roast in just about the same time the turkey needs to rest—particularly handy if you have only one oven.
This recipe can easily be scaled up depending on how many people you’re serving.
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