Roasted Rainbow Vegetables

I had my last catering job of 2013 last night (unless, I get a last minute call!).  I made Coq au Vin and a side dish of roast rainbow vegetables.  I found some organic carrots of “many colors” at Trader Joes’s. These carrots are red, orange and yellow.  I also bought their red, gold and purple potatoes. You can use any fresh herbs you like. I used rosemary and thyme. It’s SO colorful!

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Roasted Rainbow Vegetables

Serves 6

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 lb), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 lb), halved
4 cups red potatoes (about 1 lb), cut into 1 1/2-inch thick slices
3 medium parsnips (about 1 lb), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 lb), cut into 1 1/2-inch thick slices
1 Tbs rosemary
1 tsp thyme
¼ tsp sea salt
1 Tbs freshly ground black pepper

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

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