Roasted Rainbow Root Vegetable Medley

by | Updated: December 3rd, 2016 | Read time: 1 minute

Fresh greens are a fine choice for holiday fare, but for an exceptionally elegant dish to share with a gathered group, turn to the best of Earth’s hidden treasures: root vegetables. Grown deep underground, these sturdy, hearty gems naturally soak up soil’s minerals and nutrients, placing them among the most nutritious of all plant foods. Make this colorful presentation with rainbow carrots and other root veggie favorites, tossed in olive oil and spices and roasted to perfect tenderness.

Rainbow Root Vegetable Medley

Rainbow Root Vegetable Medley

Ingredients

Rainbow carrots, halved or quartered length wise
Parsnips, halved or quartered, length wise
Brussel sprouts, halved
Onions, cut into eighths
Extra virgin olive oil
Freshly ground rainbow peppercorns
Juice of ½ or 1 lemon
Fresh parsley
Optional: Ground cayenne pepper or chipotle powder, optional

Directions

  1. Preheat oven to 350 degrees F.
  2. Generously coat vegetables in extra virgin olive oil, lemon juice, pepper and spices (if desired) and arrange in single layer in roasting pan or on foil-lined baking sheet.
  3. Bake vegetables for 30 to 45 minutes.
  4. Enjoy as a side dish or add to salads, pilafs and more.