A Rainbow of Roasted Vegetables

On the way in the oven….

Ready to eat…

I’ve been looking forward to this all day. I had a bunch of veggies I needed to use up, including carrots, turnips and these beautiful purple potatoes that I’ve never even seen before. They sure are a great way to add a splash of color to a dish.

Here’s what’s in the roasting pan…

Rainbow of Roasted Veggies

Purple potatoes, yellow fingerling potatoes, cleaned & chopped into large chunks
White turnips, chopped
Carrots, cleaned & chopped
Brussels sprouts, halved (except for the itty bitty ones)
Garlic, peeled & chopped
Thyme & rosemary

After tossing all the veggies with extra virgin olive oil, I seasoned them with Kosher salt and fresh cracked pepper, then tossed in the lightly chopped herbs and garlic. I baked for about 20 minutes at 375 degrees, the lowered the temp and baked for another 15 minutes at 350 degrees until the potatoes were done.

Note: I totally forgot the onions, but I didn’t miss them one bit. All the veggies and herbs were from our CSA, the Farmers Market or my backyard.