roasted rainbow veggies
“Eat the rainbow” is a fun and simple way to remember to eat a variety of fruits and vegetables in order to get all the vitamins and minerals you need for vibrant health. Have fun mixing up this recipe with your veggies of choice—the only rule is to keep it colorful! And don’t forget to use fresh herbs whenever possible. They really enhance the flavor and benefits of this dish.
Yield 8 servings
Prep Time 20 minutes
Cook Time 45 minutes
CLEANSE
8 rainbow carrots, scrubbed and halved lengthwise
2 small beets, trimmed, peeled, and quartered
2 cups (about 8oz) halved Brussels sprouts
4 tbsp olive oil, divided
2 tsp Himalayan pink salt, divided
½ tsp freshly ground black pepper, divided
1–2 tbsp chopped fresh herbs such as thyme, rosemary, or oregano (optional), divided
2 bulbs fennel, thinly sliced
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1 Preheat the oven to 425°F. Line two baking sheets with parchment paper or silicone liners.
2 On one baking sheet, toss the carrots, beets, and Brussels sprouts with 2 tablespoons oil, 1 teaspoon salt, ¼ teaspoon pepper, and half of the herbs, if using. Spread evenly over the sheet.
3 On the other baking sheet, toss the fennel, broccoli, and cauliflower with the remaining 2 tablespoons oil, 1 teaspoon salt, ¼ teaspoon pepper, and herbs (if using). Spread evenly over the sheet.
4 Place both baking sheets in the oven, and roast for about 25 minutes, tossing at the halfway point. The carrots, beets, and Brussels sprouts may need an additional 10 to 15 minutes. When the veggies are fork-tender, remove from the oven and season with additional salt and pepper, to taste. Leftovers can be refrigerated in an airtight glass container for up to 4 days.
variation
For oil-free roasted veggies, steam the carrots, beets, and Brussels sprouts on the stove in a steamer basket until fork-tender, then transfer to a sheet pan for roasting. Broccoli and cauliflower can be placed on a baking sheet lined with parchment paper and roasted without oil.