Confetti Roasted Root Veggies

READY IN: 1hr 20mins
Recipe by Cinnamom in Illinois

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.

Top Review by dgrecco5755

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

Ingredients Nutrition

Directions

  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.

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