02/21/2018 Rainbow Roasted Vegetables

Rainbow Roasted Vegetables

Recipe Courtesy of Cindy Schumacher

2 red bell peppers cut into 1” chunks
4 carrots cut into 1/2” thick coins
2 yellow squash, cut into ½ inch circles
1 lb. broccoli, trimmed, cut into bite size pieces
1 red onion cut into ½” thick wedges
1 tsp. Kosher salt
½ tsp. black pepper
3 Tbsp. canola oil

Preheat oven to 400 degrees. In a large bowl, add ½ tablespoon of oil and gently toss onions, then place onto tray. Do the same for each vegetable except the broccoli when you use a full tablespoon. Arrange them in a single layer onto your cookie sheet in the order of the rainbow; red bell pepper, carrots, squash, broccoli, red onion. Sprinkle with Kosher salt and black pepper.
Roast for 20-25 minutes or until they’re just starting to brown and the carrots are fork tender.