Rainbow Roasted Vegetables

I have been making these rainbow roasted veggies on repeat lately. They make a great side dish to meals and are so pretty to have on the table. I love adding them to salads with a little feta cheese or avocado and they are amazing drizzled with truffle aioli. They would also be great added to a curry sauce and served with rice for a vegetarian meal.

Ingredients

1 red onion, chopped in 1-inch pieces

1 red, orange, and yellow bell pepper, chopped in 1-inch pieces

2 cups baby carrots

3 cups broccoli florets, 1-inch pieces

2 cups small yellow potatoes, halved 

¼ cup olive oil

salt and pepper

Directions

Preheat oven to 425 degrees.

Divide the chopped vegetables among two large baking sheets. Drizzle 2 tablespoons of olive oil over each sheet of vegetables. Sprinkle with salt and pepper.

Using your hands toss the vegetables so they are evenly coated with the oil and, salt, and pepper. Bake for 25 minutes. Test potatoes with a fork to make sure they are done.

Serves 6-8