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Roast the Rainbow

A cook-once, use-all-week recipe. It’s not just about eating more vegetables and defaulting to the same old meal; redirect the intention to ‘what nourishing choices can I make today’ and live by that design by eating more whole foods and more colors. Each color represents different phytonutrients and plant compounds, while the variety of fibers helps nourish a more diverse gut microbiome. This one-pan prep offers many options for versatile meal construction and intentional building blocks for whatever the week brings.
*See suggested uses below

By Health Coach Ellen Postolowski
Roast the Rainbow

Ingredients:

  • 1 sweet potato (orange, purple, and white varieties), cut into ¾-inch cubes
  • 2 carrots, sliced on the diagonal
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small zucchini, chopped
  • 1 small red onion, cut into wedges
  • 1½ cups broccoli florets
  • 1½ cups cauliflower florets
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic salt or ½ teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • Freshly ground black pepper
  • Juice of ½ lemon
  • ¼ cup chopped fresh parsley or basil

Directions:

  1. Preheat oven to 425°F
  2. Line two large sheet pans with parchment paper.
  3. Add the vegetables to the pans, keeping them in a single layer so they roast rather than steam.
  4. Drizzle with olive oil and sprinkle with garlic salt, smoked paprika, oregano, and pepper.
  5. Toss well.
  6. Roast for 25–35 minutes, turning once, until the vegetables are tender and caramelized around the edges. Keep in mind that softer vegetables may finish before the sweet potato, carrots, and cauliflower.
  7. Finish with a squeeze of fresh lemon and plenty of fresh herbs.

Suggested uses throughout the week:
  • Toss with quinoa and chickpeas for a quick bowl.
  • Add to scrambled eggs or a frittata.
  • Elevate your typical green salad with avocado and pumpkin seeds.
  • Fold into a gluten-free wrap with hummus.
  • Toss with gluten-free pasta, olive oil and fresh herbs.
  • Serve alongside grilled chicken, fish or tofu.
  • Purée leftovers with vegetable broth for an easy roasted vegetable soup.
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