Stay up to date! Sign up for our newsletter and be the first to get all Blast Fitness news!
On any given night in our house, we’re eating some permutation of a roasted veggie tray. Whether it’s roasted baby potatoes with rosemary, or our family favourite of just broccoli, salt, pepper and olive oil – there’s almost always a tray of veggies roasting away in our oven.
One of my favourite veggie tray concoctions is this simple rainbow coloured tray. I usually do this when I need to clean out the fridge of veggies that are just about to go bad. I’ll bring out half a head of broccoli, a quarter of a red bell pepper that’s been forgotten, the remains of a red onion, a couple carrots, and whatever else I’ve got in the fridge.
This recipe is incredibly forgiving. Don’t have a bell pepper? Use a zucchini. Don’t have carrots? Use parsnips. Don’t have brussels sprouts? Use broccoli. You get the idea.
The only note I’ll make here is that yams, potatoes and beets do take a bit longer to cook. If I’m going to include them on my veggie tray I’ll often put them in the oven for 10-15 minutes first and add the rest of the veggies for the final 30 minutes.
So use this recipe next time you’ve got a bunch of veggies about to turn, or when you’re looking for a fresh way to boost your veggie intake.