Confetti Roasted Root Veggies

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: 1 hr 20 mins
• 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.