Print Recipe
Confetti Roasted Root Veggies
 
recipe image
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Ready In: 80 Minutes
Servings: 8
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.
By RecipeOfHealth.com