If you follow my Instagram, you know that we’ve been trying to eat the rainbow. There are health benefits to foods of different colors; they also look great in pictures. This easy roasted root vegetables recipe is one way that you might join me in food color!
1 large sweet potato, cubed
1/2 red onion, chopped
2 parsnips chopped into small bites
4 mini sweet baby bell peppers (or 1 large red pepper), chopped
1 yellow or green squash, sliced
3 small red potatoes, bite-sized chunks
1 tbsp Herbes de Provence seasoning
1/2 tbsp garlic powder
1/2 tbsp onion powder
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp salt
Preheat to 425 degrees
Chop vegetables – be sure to slice the squash into largest chunks
Add all ingredients to a rectangular pan
Mix all ingredients with a spoon
Roast for 25 minutes then stir
Roast for another 20-25 minutes until all vegetables are browned and tender.
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