• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fitchen
  • The Fitchen
  • Recipes
    • Meal Prep
    • Mains
    • Vegan
    • Snacks
    • Gluten Free
    • Sides
    • Salads
    • Dessert
    • Soup
    • Appetizers
  • Lifestyle
    • Travel
    • Home
    • DIY
    • Snack History
    • How to Start a Food Blog
  • Sports
    • MMA
    • Boxing
  • About
    • Contact
    • Work with us
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Appetizers
  • Sides
  • Snacks
  • Vegan
  • Gluten Free
  • Mains
  • Main Menu
  • Breakfast
  • Dessert
×

Rainbow Roasted Winter Vegetables

January 7, 2019 by thefitchen 3 Comments

Share

Pin71
Tweet
Share
Email
Print

This Rainbow Roasted Winter Vegetables recipe is a medley of sweet potatoes, cauliflower, brussels sprouts, and beets. It's a delicious, seasonal combination that's perfect for meal prep, snacking, or buddha bowls!

Rainbow Roasted Winter Vegetables

Roasted vegetables are one of my favorite meals anytime of year, without a doubt. But in the winter, roasted vegetables are LIFE. All of the root veggies and potatoes and brussels sprouts and rosemary, please and thank you. All of the warm kitchen and savory smells. 😍😍😍

Rainbow Roasted Winter Vegetables Close up

Lately, I have been making a huge batch of these roasted vegetables or some combination thereof, and storing them in the fridge for buddha bowls and salads.

My favorite salad situation right now is a big bed of mixed greens, a scoop of chickpea salad, a few heaps of these veggies, quinoa, chopped radishes, avocado, and lemon juice + olive oil for dressing. Seriously mind-blowing. Not only is it delicious, you're also getting approximately 84 servings of veggies in one meal and I can promise you, you won't be getting hungry anytime soon.

Rainbow Roasted Winter Vegetables Oven

With that being said, I've been known to eat these veggies straight off the sheet pan or dipped into hummus. Or guacamole. Or tahini. It's all good, really. 💁‍ What matters is that we're making a big ol' bunch of wholesome roasted vegetables and gobbling them up like the healthy January people that we are. And if you're about that meal prep life, this is an awesome seasonal recipe to add to your rotation.

You're gonna make these Roasted Winter Vegetables ASAP, right? They're calling your name! Show off your creation on Instagram and tag us so we can share you on our stories! 💖

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Rainbow Roasted Winter Vegetables

Rainbow Roasted Winter Vegetables


  • Author: The Fitchen
  • Total Time: 45 minutes
Print Recipe
Pin Recipe

Description

This Rainbow Roasted Winter Vegetables recipe is a medley of sweet potatoes, cauliflower, brussels sprouts, and beets. It's a delicious, seasonal combination that's perfect for meal prep, snacking, or buddha bowls!


Ingredients

Scale
  • 3 cups sweet potato, chopped into thin "fries"
  • 3 cups cauliflower florets
  • 2 cups brussels sprouts, halved
  • 2 cups beets, diced
  • olive oil or other cooking spray
  • 2-3 Tablespoons balsamic vinegar
  • 1 Tablespoon rosemary, fresh is best but dried works!
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Instructions

  1. Preheat oven to 375º and line a large sheet pan with parchment. You may need two pans if yours are on the smaller side.
  2. Prepare vegetables as instructed above, then arrange on the sheet pan. Be sure to spread them out and try not to layer them. This will prevent them from "steaming" or turning out soggy.
  3. Place the pan into the oven and roast for 20 minutes, then give the veggies a good toss and return to the oven. Cook 15 minutes more and then remove. Enjoy immediately, or allow to cool and store in the refrigerator.

Notes

Store in refrigerator for up to 1 week.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Sides
  • Method: Oven

Keywords: vegetables, beets, sheet pan, vegan, roasted vegetables, sweet potato, brussels sprouts, cauliflower, rosemary, balsamic,

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Tapas Pizzas
Roasted Veggie Buddha Bowls »

Reader Interactions

Comments

  1. Devonay

    January 09, 2019 at 5:37 pm

    Looks amazingly delicious! I don't eat beets, but I'll definitely be making this!

    Reply
    • thefitchen

      January 10, 2019 at 8:48 am

      You could swap in broccoli, onions, regular potatoes, or plenty of other things for the beets! Enjoy. :)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Popular Posts

Sweet and Spicy Baked Cauliflower

Overnight Slow Cooker Oatmeal – Cinnamon Apple

Sweet Potato Hash Browns

Gluten Free Potstickers

Israeli Couscous with Spinach and Mushrooms

No Bake Gluten Free and Vegan Protein Bars

The Fitchen - Copyright 2012 - 2021