I’m a vegetarian, and I don’t think I’ve ever tasted a vegetable I didn’t like. A colorful mix of roasted root vegetables topped with a dollop of sour cream makes me smile. Incorporating a rainbow of colors into a meal ensures a good mix of vitamins and nutrients, and I’ve included a recipe below that definitely does the trick.
About the Veggies
Each time I make this vegetable mix, I try a new blend. I can make this recipe work around what’s in season at the farmer’s market or ripe in the garden. I almost always mix a variety of root and nightshade vegetables. Here are a few ideas for what to include in your mix.
- Red: Cherry tomatoes, red bell peppers
- Orange: Sweet potatoes, carrots
- Yellow: Yellow bell peppers, summer squash, potatoes, parsnips
- Green: Spring onions, zucchini, broccoli, brussels sprouts
- Purple: Rutabagas, red onions, turnips
- Preheat the oven at 425° F.
- Chop two cups of vegetables for each serving. This may sound like a lot, but the vegetables will shrink during cooking. I like to use whole cherry tomatoes and keep the onion in chunks or large pieces so that they don’t burn while roasting.
- Toss the vegetables in a bowl with a splash of extra-virgin olive oil, fresh chopped garlic, and a sprinkle of paprika. Make sure all the vegetables are evenly coated so they won’t dry out in the oven.
- Spread out the vegetables in a single layer on a cookie sheet. Place it in the oven for 20 minutes or until the edges of the vegetables darken and start to caramelize.
- Remove the cookie sheet from the oven and sprinkle the vegetables with coarse sea salt and freshly chopped parsley. I like to pair the vegetables with a slice of lentil loaf or serve them atop a bed of quinoa for extra protein.
How do you like to prepare root vegetables? Make our mouths water in the comments below!
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