Confetti Roasted Root Veggies

Submitted 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."

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 1 turnip
• 1 rutabaga
• 1 carrot
• 1 beet
• 1 parsnip
• 1⁄8 cup balsamic vinegar
• 1⁄8 cup olive oil
• 1 dash salt
• 1 dash pepper

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.

Reviews

[dgrecco5755]

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

 

[hedypedy]

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