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Roasted Rainbow Veggies


ROASTED RAINBOW VEGGIES 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress! Learn more about the benefits of “eating the rainbow” by reading our blog post, Eat Colorfully.

Prep Time 15 mins
Cook Time 20 mins
Servings 4

4 carrots cut in half lengthwise
1 big red onion, peeled cut in thick slices
4 beetroots, peels and cut in quarters
8 small potatoes of your choice, rainbow ones are nice!
1 green and 1 red chili
1 garlic head, cut crosswise
1 lemon, sliced
1 tablespoon coriander seeds
1 tablespoon red peppercorn
1 tablespoon Italian seasoning
2 cinnamon sticks
8 bay leaves, fresh or dried
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
Fresh herbs, like basil, dill, cilantro

1. Preheat the oven to 400 degrees.
2. In a bowl, mix olive oil, Italian seasoning, salt and pepper.
3. Place all the veggies on a oven proof tray in one single layer.
4. Brush veggies with the mixture.
5. Add lemon slices, cinnamon sticks and sprinkle with Kosher salt, black pepper, coriander seeds, and peppercorn.
6. Cook for 20-25 minutes or until they’re just starting to brown and the carrots and beetroots are fork tender.
7. Drizzle with olive oil and serve with fresh herbs of your choice


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