Roasted Confetti Vegetables

The colours, tastes, and textures of this hearty side dish use a collection of root vegetables that Monet grew in his garden.

Yield:
Serves about 6 persons
Category:
Vegetables
Cuisine:
French

INGREDIENTS:

  • 3 cups peeled and diced carrots.
  • 3 cups peeled and diced turnips
  • 2 cups peeled and diced golden beets
  • 1 large leek, halved and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1/4 to 1/2 cup olive oil
  • Salt and freshly ground pepper
  • leaves of 1 to 2 large Rosemary sprigs
  • 2 tablespoons chopped fresh Italian parsley

DIRECTIONS:

  1. Heat the oven to 375 degrees F. (190 degrees C.)
  2. Combine the carrots, turnips, beets, leek, and garlic in a single layer in a large roasting pan or sheet.
  3. Drizzle the pan with the olive oil and season with salt and pepper. Toss well to combine. Top the pan with the rosemary leaves.
  4. Roast until the vegetables are fork-tender and lightly browned, about 30 minutes. Transfer to a platter and sprinkle with parsley.

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