Rainbow Roasted Vegetables

“One of the very nicest things about life is the way we must regularly stop whatever it is we’re doing and devote our attention to eating.” ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

These vegetables are almost too pretty to eat! I love how all the colors and flavors come together! It’s an easy side dish that looks magnificent on any plate! There really isn’t a set recipe for these. I seasoned mine with garlic and dill seasonings, but you could use any herbs you like, rosemary would be nice too! You can also add as much or as little of whatever veggies you would like, and you can make a lot of it or just enough for one!

Rainbow Roasted Vegetables
(serves a lot!)

Ingredients

Sweet potato, cut into 1 inch cubes

Yellow, red, and purple petite potatoes, cut in half (1/4 the larger ones)

Red onion, cut into large slices/chunks

Rainbow carrots, peeled and cut into 1 inch pieces

Parsnips, peeled and cut into 1 inch pieces

Olive oil

Dill, garlic powder, sea salt, freshly ground black pepper, to taste (or seasonings and herbs of preference!)

Method

1. Choose, wash, and prep your veggies. In the meantime, preheat your oven to 400 degrees and line a (or 2) baking sheet(s) with aluminum foil.

2. When veggies are prepped, add to a large mixing bowl and drizzle with olive oil and season them to your liking. Mix well.

3. Spread veggies in an even layer on the lined baking sheet(s). Roast for about 30 minutes, stirring about every 10 mins (and rotating top and bottom pans if you have two).

It’s as easy as that! Serve as a side dish at your house, or bring it as a fun side dish to your next dinner party! That’s what I did!

Our friends invited us over for dinner- I brought the rainbow roasted veggies which are featured here with Grouper with White Wine and Tomato Sauce, and Mushroom Quinoa Risotto. Delish :)