Roasting is my favorite way to enjoy vegetables.  It brings out the best of their natural flavors and is so easy.  This recipe is a great way to get in all the colors of the rainbow.  It makes the perfect side dish for any occasion.  I recently made it for a large family dinner and the vibrant colors looked beautiful on the table.  It goes with everything, has great flavor and there is something for everyone.  It also is a great recipe to make on a Sunday night so you have vegetables to add to your lunches and dinners throughout the week.  Hello, meal prep!

You can use any vegetables you wish but in this recipe I’m featuring cherry tomatoes, sweet potatoes, carrots, yellow bell peppers, asparagus, red onions, purple potatoes and mushrooms.

For alternate colors of the rainbow you could use red bell peppers, butternut squash, yellow squash, zucchini, broccoli, cauliflower or beets.  I always love to go with what is in season.  In the fall I love to incorporate more squash and in the winter I love roasting all root vegetables.

In the recipe instructions I cover how to divide up the vegetables according to cooking times and some roasting tips for crispy (not mushy) veggies.  You want to group together on the same sheet pan the heartier vegetables like carrots and potatoes.  They will cook longer so you want them on the same tray so you can leave them in the oven longer.  I put the delicate vegetables together which is basically everything else.

Here are some more tips for roasting vegetables:

  • Space out your vegetables on the baking pan so they do not steam.
  • Roast vegetables at a high temperature to make them extra crispy.
  • Watch them closely at the end to ensure they do not burn.
  • Test them by piercing with a fork to ensure they are cooked through.
  • Use parchment paper for easy cleanup.  I buy the non-bleach parchment paper at Whole Foods.

I will be roasting vegetables all season long.  Who is with me?

Like I said, I love to do a couple sheet pans at once while the oven is hot and I’m “in the mode.”  It is more efficient that way.  I do all my chopping at once after a big grocery shop.  Then I heat the oven once and roast them all together.  I use roasted vegetables throughout the week so it seems to make sense to just roast them