Confetti Roasted Root Veggies |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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:
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. |
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