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.
- 3 carrots
- 1 head broccoli
- 8-10 Brussels sprouts
- 1 bell pepper
- 1 red onion
- 2 tbsp olive oil
- salt & pepper
- Heat oven to 375F.
- Chop all veggies into similar sized pieces. For example, if you are dicing the veggies, try to get the squares into a similar size. If you're julienning most of the veggies, stick to a similar size. This ensures more even cooking.
- Place all veggies into a large bowl and toss with olive oil. Transfer to a parchment lined baking sheet. Add desired amount of salt and pepper.
- Bake for 30 minutes at 375F and enjoy!