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 all at once and portion them out in the fridge for later. Sometimes I throw chickpeas on a separate tray (tossed in oil and salt) and roast those as well for crispy chickpeas.
The marinade in this recipe is loaded with flavor. I used fresh garlic, chives and Pomora olive oil. I’ve talked about my love for high quality olive oil before on this blog. So many of you know I have fallen in love with Pomora’s speciality olive oils. They even have a garlic flavored variety that would be perfect for this recipe in place of fresh garlic. The tin on that box literally says “vampires beware!” so expect a strong garlic flavor. Pomora is committed to supporting small, independent growers. Their farmers have generations of experience behind them and use traditional and sustainable farming methods. They respect the land which supports them and they take care of their employees. The coolest part about their company is that you actually foster or adopt an olive tree from one of two farmers. You will receive quarterly shipments of premium quality olive oil from your very own adopted tree.
Each quarterly shipment of olive oil contains 3 x 250ml tins of oil. Typically, these are:
- Winter: olio nuovo – young/fresh oil;
- Spring: flavored oils (e.g. 1 x lemon, 1 x chili and 1 x rosemary);
- Summer: classic extra virgin olive oil;
- Autumn: flavored oils (e.g. 1 x basil, 1 x garlic and 1 x white truffle).
You can even adopt a tree as a gift. If you are interested, check out their FAQ page (scroll to the bottom and select “FAQ”) to learn more. And be sure to use discount code: “EBE25” – which gives 25% off the cost of the first quarter of an Adoption.
Eat the rainbow with easy roasted vegetables using my fresh and flavorful marinade. Enjoy this as a side dish at dinner. It pairs well with brown rice or quinoa.
- 1 pint cherry tomatoes, halved
- 6–7 large carrots, peeled and sliced into 1/4 inch thick rounds
- 1 large sweet potato, peeled or not peeled, chopped into 1/2 inch cubes
- 1 yellow bell pepper, chopped into 1/2 inch pieces
- 1 bunch of asparagus, tough ends removed
- 1 package white button mushrooms (~ 4ounces) – you can leave these whole or slice in half if large
- 2 cups purple potatoes, halved
- 1/3 cup extra virgin olive oil
- 6 cloves garlic, pressed through a garlic press or minced
- 1 bunch of fresh chives, finely chopped (reserve 3 tablespoons for garnish)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- Preheat the oven to 425 degrees F. Prepare 4 large rimmed baking sheets and line them each with non-bleach parchment paper. Set aside.
- Prepare your vegetables making sure to cut them into similarly sized pieces. You can cut them to any size but cooking times will vary based on the size. I made sizing suggestions in the ingredients list above. Place the cut vegetables onto your prepared baking sheets. Group together the sweet potatoes, potatoes and carrots as they will cook longer. Place asparagus on its own baking sheet as cooking times vary based on thickness of your asparagus and it can burn easily. Place all other vegetables together. Be sure to leave space between the vegetables – do not overcrowd your baking sheets or the vegetables will steam and get mushy as opposed to roast and get crispy.
- In a small mixing bowl whisk together the oil, garlic, chives, salt and garlic. Pour the marinade over the vegetables (about 1-2 tablespoons per baking sheet). You want to fully (but lightly) coat the vegetables but you do not want them drowning in olive oil or they will get mushy. Use your hands to massage the marinade into the vegetables to get them evenly coated on all sides.
- Bake the asparagus for about 20 minutes checking on it every couple minutes at the end to ensure it does not burn. Bake the mushrooms, onions, cherry tomatoes and bell pepper for about 25 minutes checking on them every couple of minutes at the end to ensure they do not burn. Bake the carrots, potatoes and sweet potatoes for 30 minutes. You can toss any of the vegetables halfway through their cooking time if desired to ensure they roast evenly on all sides.
- Remove each tray from the oven as they finish roasting. Serve immediately and garnish with fresh chives. If not using immediately, allow them to fully cool on the baking sheets before storing in an airtight container in your refrigerator. Vegetables should last about five days. You can reheat in the oven for best results or your microwave in a pinch.
- Category: Vegetable