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Roasted New Vegetables

 1 pound (about 34) tiny new potatoes
 4 ounces (8 to 10) small zucchini
 1/2 pound (about 4) small turnips, peeled and quartered
 4 ounces (16 to 18) baby carrots
 4 ounces (about 8) baby leeks, trimmed and left whole
 1/4 cup olive oil
 Salt and pepper to taste.

1. Heat oven to 425 degrees.

2. In a large bowl, toss potatoes, zucchini, turnips, carrots and leeks with olive oil,
salt and pepper.

3. Arrange vegetables in a pan large enough so they are in a single layer. Roast for
about 45 minutes, turning if needed, until vegetables are tender inside and crisped
and browned, in parts, on top.

Yield: 6 servings.