Roasted Rainbow Vegetables

By Leslie Blythe Side dish, Vegetarian Roasting

July 26, 2015

I had my last catering job of 2013 last night (unless, I get a last minute call!). I made Coq au Vin and a side dish of roast rainbow vegetables. I found some organic carrots of "many colors" at Trader Joes's. These carrots are red, orange and yellow. I also bought their red, gold and purple potatoes. You can use any fresh herbs you like. I used rosemary and thyme. It's SO colorful!

Prep: 15 mins
Cook: 35 mins
Yields: 6 Servings

Ingredients

⅓ cup extra-virgin olive oil

3 medium carrots, cut into 1½-inch thick circles

1½ cups Brussels sprouts, halved

4 cups red potatoes, cut into 1½-inch thick slices

3 medium parsnips, cut into 1½-inch slices

1 cup sweet potatoes, cut into 1½-inch thick slices

1 tablespoon rosemary

1 teaspoon thyme

¼ teaspoon sea salt

1 tablespoon freshly ground black pepper

Directions

1Preheat oven to 400° F.

2Grease a sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

3Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

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