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
- Heat the oven to 375 degrees F.
- Combine the carrots, turnips, beets, leek, and garlic in a single layer in a large roasting pan or sheet.
- Drizzle the pan with the olive oil and season with salt and pepper. Toss well to combine. Top the pan with the rosemary sprigs.
- 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.