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.

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
1 to 2 large Rosemary sprigs
2 tablespoons chopped fresh Italian parsley

YIELD: Serves 6 to 8 persons

COURSE: Vegetables and Sides



  1. Heat the oven to 375 degrees F.
  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 sprigs.
  4. Cover with foil and roast until the vegetables are fork tender, about 30 minutes. Uncover and continue roasting until vegetables are lightly browned. Discard rosemary. Transfer to a platter and sprinkle with parsley. Serve.