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    You are in: Home / Recipes / Confetti Roasted Root Veggies Recipe
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    Confetti Roasted Root Veggies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Cinnamom in Illinois's Note:

    This is so good! You'd never expect a combo like this to be a hit with kids, but maybe the colors get them to try it. Anyway, it's always a hit at our house, and you can add or subtract different types of veggies according to what you have on hand. This is a favorite on the Thanksgiving table, and since the oven is so full, I usually bake this in a shallow dish. I've even baked it too long; it's very forgiving. Texture is best when baked 45 minutes to an hour, and eaten that day. Reheating can make the little cubes a tad mushy, but still tasty.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel and take tops off each vegetable.
    2. 2
      Dice each veggie into very small cubes, about 1/4 inch or smaller.
    3. 3
      Tumble into stoneware baker or small casserole dish; add balsamic vinegar and olive oil and stir to coat all pieces well.
    4. 4
      Sprinkle with salt and pepper.
    5. 5
      Roast uncovered 45 minutes to 1 hour, or until vegetables are just fork-tender.
    6. 6
      Serve right from baker -- no garnish needed.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on November 12, 2012

      55

      Never had these root vegetables before - it was great. Made with pan roasted salmon and rice. Kids even liked it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2008

      This best root vegetabe recipe I ever tried. All my grandchildren ranging from 8 years to 26 years just love it

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Confetti Roasted Root Veggies

    Serving Size: 1 (84 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 81.1
     
    Calories from Fat 42
    51%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 67.0 mg
    2%
    Total Carbohydrate 9.2 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 6.3 g
    25%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    parsnips

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