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!
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. 😍😍😍
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.
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! 💖
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Rainbow Roasted Winter Vegetables
- Total Time: 45 minutes
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
- 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
- Preheat oven to 375º and line a large sheet pan with parchment. You may need two pans if yours are on the smaller side.
- 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.
- 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
Looks amazingly delicious! I don't eat beets, but I'll definitely be making this!
You could swap in broccoli, onions, regular potatoes, or plenty of other things for the beets! Enjoy. :)