Rainbow Roasted Vegetables.
These rainbow roasted vegetables are both beautiful and delicious! This is the perfect side dish for autumn.
Ingredients
- 2 red peppers cored and chopped into 1 inch squares
- 3 carrots peeled and sliced into coins
- 1 large sweet potato about 1 ½ cups - peeled and cut into small pieces
- 4 Yukon Gold potatoes about 2 cups - peeled and diced
- 1 zucchini sliced into half moons
- 4 shallots peeled and sliced
- ¼ cup olive oil
- ⅓ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper if desired. (You don't have to do this, but it does make clean up easier).
- Place the prepared vegetables on the baking sheet in rainbow order: red, orange, yellow, green, purple.
- Drizzle the olive oil over the veggies and add the seasonings. Gently toss each color section, being careful not to mix them up if you want to preserve the rainbow.
- Roast at 425 degrees F for about 40 minutes, stirring gently every 15 minutes or so. If you use parchment paper, keep an eye on it so it doesn't burn.
- Add more salt and pepper if desired before serving.
Notes
Use any vegetables you like to fit in with the rainbow theme!
Store leftovers in the refrigerator. They should stay fresh for 3-4 days.
Nutrition
Calories: 364kcalCarbohydrates: 55gProtein: 7gFat: 14gSaturated Fat: 2gSodium: 276mgPotassium: 1389mgFiber: 9gSugar: 12gVitamin A: 17620IUVitamin C: 124mgCalcium: 74mgIron: 3mg
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