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Easy Roasted Rainbow Vegetables ~ a beautiful and healthy side dish for the holidays, or every day meals. It's gluten free, Paleo, Whole 30, and delish!


Servings

8

Total time

0 minutes


Ingredients

  • 1 red bell pepper cut in rings
  • 1 yellow bell pepper cut in fat strips
  • 5 blue or purple potatoes, scrubbed and cut in chunks
  • 2 red beets, peeled and cut in small wedges
  • 2 golden beets, peeled and cut into small wedges
  • ½ small kabocha squash, cut in half, de-seeded, and then into 1/2 inch thick slices
  • 2 cups small Brussels sprouts (cut larger ones in half)
  • about 16 baby asparagus stalks
  • 1 watermelon radish, sliced and cut in half moons
  • several baby parsnips (peeled)
  • 8 baby carrots (peeled)
  • extra virgin olive oil for drizzling, about 1/4 cup
  • salt and fresh cracked black pepper to taste
  • red pepper flakes to taste
  • 1 tsp dried oregano


Method

  1. Set oven to 400F
  2. Drizzle the vegetables with olive oil and toss to lightly coat. Season with salt and pepper.
  3. Arrange in a single layer on two baking sheets. Put the denser vegetables like beets, carrots, and squash, on one sheet because you will want to cook them a little longer than the others. Arrange the rest on the second baking sheet. Sprinkle all with crushed red pepper flakes and oregano.
  4. Roast for about 30-40 minutes, rearranging or flipping the vegetables once or twice during cooking. Remove when the veggies are tender but not mushy.
  5. Serve right away.
  6. Note: if you want more browning on the vegetables, place them under the broiler for the last couple of minutes, but watch them carefully so they don't burn.

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