It’s been much less snowy than usual this Winter. I mean, we’ve had snow, but typically the Winters up here have us buried in feet of it for a few months. So far it’s been mild and I can’t say I’m upset. For me it’s the perfect amount right now because I’ve really enjoyed being able to drive and not have the snow to deal with.
Haha, the guys in my family on the other hand, they love to drive in it. Just between us, they’re all total kids at heart when it snows and they’ll do the best they can to make everyone in the car nervous by showing-off and slipping and sliding on purpose. My dad’s been complaining this past week that “Winter’s over!” because the temp has been really warm for January.
But anyway, I’m enjoying that there’s white on the ground but that it’s been staying off the roads for me. As for this quick side dish, I really enjoy using all the most colorful (antioxidant filled) veggies.
Of course, this might just be me personally. You probably already know that there are endless possibilities to preparing veggies but sometimes the plain old basics are the best.
Roasted Rainbow Root Veggies
A quick and colorful side dish to complement any meal.
Rainbow Root Veggies:
- 1 pound rainbow carrots or basic orange, chopped or sliced
- 4 medium potatoes (white, purple, sweet, etc.) washed and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- salt and pepper to taste
Heat oven to 400 degrees F (200 C) and line a baking sheet with foil. Add the veggies to pan and drizzle with oil, then season with salt, pepper and herbs. Use your hands to gently toss to coat then place pan in oven to bake for 25 - 30 minutes until tender-crisp and browned.
Remove pan from oven and serve with the hot roast.