Roasted Rainbow Veggies

Although we're still on the cusp of fall, it's never too early to start planning some delicious meals that signal the change of season. As the air begins to crisp up and the hours of sunshine grow shorter, you'll find us gleefully heading to the market for our favorite fall vegetables!

Our recipe for Roasted Rainbow Veggies adds color to any meal, and their simple preparation highlights each unique flavor. Sitting down to dinner with this resplendent dish is akin to wrapping yourself in a wool scarf—warm, comforting, and slightly nostalgic.

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• 1/2 pound purple string beans
• 1 15 oz can beets
• 4 large whole carrots
• 2 medium to large zucchini
• 1/2 pound Brussels sprouts
• Extra-virgin olive oil
• Sea salt
• Pepper
• Garlic powder
• 1 Lemon

1. Preheat oven to 400 degrees Fahrenheit, then wash and prepare your veggies. Clean the Brussels sprouts by chopping off the base and peeling off the outer layers. The string beans may be washed and snapped off at both ends. Whole carrots should be washed and peeled, and the canned beets should be drained and laid out on a paper towel.  
2. On two large sheet pans, drizzle olive oil and spread evenly, until the bottom is coated. Slice your veggies: zucchini in 1/2-inch discs, carrots halved and then quartered, and Brussels sprouts halved. Beets and string beans may be left whole.
3. Combine all the veggies in a large bowl and drizzle generously with olive oil. Mix the veggies with your hands until they are evenly coated. Salt and pepper heavily, then sprinkle with garlic powder. Spread evenly between two sheet pans, then squeeze the juice of one lemon between both pans.
4. Roast in the oven for 10 minutes, then rotate trays. Roast another 10-15 minutes, or until desired crispness. Veggies should be beginning to brown when finished.

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