All good cooks know that we eat with our eyes first. This recipe for rainbow roasted vegetables, inspired by the Simply Vegan Blog, features veggies in nearly every color of the rainbow — all lined up and roasted in the oven, with tons of flavor and absolutely zero fat. They make a feast for the eyes and the palate.
As a side dish for a dinner party, this platter will dazzle in shades of purple, red, orange, yellow and green. Guests will be amazed that something so simple can look so beautiful. Even your non-veggie lovers may brave a bite.
Don’t save this delightful dish for an event, though; it’s easy enough to throw together any day of the week. Even as a simple accompaniment for a Buddha bowl or a roasted veggie salad, its colors will rev the appetite. For extra convenience, you can wash, cut and store the produce the day before. Just drizzle on the vinegar and spices when you’re ready to roast them.
Also — you don’t have to stick with a perfect rainbow, and can substitute any other vegetable you like. Best are tasty varieties that have good color and can withstand roasting, such as butternut squash, yams, Brussels sprouts and asparagus. Golden, purple and striped beets are absolutely stunning when roasted. Carrots come not just the familiar orange, but also in red, purple and white. (If you can’t find these less common varieties at your grocery store, check a farmer’s market.)
What about seasonings? Balsamic vinegar adds zing and brightness, plus a bit of moisture. Thyme and oregano tie all the flavors together, and red pepper flakes add a zip of heat.
These veggies are so tasty that you won’t even notice that they’re completely fat-free. No oil in this recipe at all! So enjoy as many helpings as you want — your waistline won’t notice.