Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

Ingredients Nutrition


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


Most Helpful

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

dgrecco5755 November 12, 2012

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

hedypedy November 25, 2008

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