I love fall. The weather, the colors, and all the yummy foods of this season. Orange, red, yellow, and green are my favorite colors. If you walk into my house, you’ll find them every where. It wasn’t planned–I just kept getting drawn to these colors until they filled up all my house!
Even my website colors are orange and green!
Plan Your Meals with Color
When I plan my meals, I think of color. When your plate looks good and colorful, you’re going to enjoy your food more. I sometimes roast one kind of vegetable, but it’s not as beautiful or as festive as roasting a variety. A colorful one. This dish would be perfect for Thanksgiving. Have you planned your menu already? If your side dishes are potato casserole, corn bread or pudding, and stuffing, think again. You need non-starchy veggies!
The trick with roasting a variety of vegetables is making sure they’re all done at the same time. Brussels sprouts take 40-50 minutes to roast. Carrots and beets can take longer, depending on how thick you cut them. I cut each carrot lengthwise into quarters–or halves at the thin side. Then I cut the beets into sticks a size that matched the carrots. The total cooking time was 55 minutes. The carrots had a bit of a crunch, which is how we like them. If you prefer your carrots completely soft, put the carrots and beets in the oven first, then 15 minutes later, add the Brussels sprouts and continue roasting for 50-60 minutes.
- 2 lbs Brussels sprouts
- 5 large carrots, peeled and cut into 2-inch sticks (lengthwise into quarters)
- 3 large beets, peeled and cut into sticks that match carrots size
- ¼ cup olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ⅛ tsp turmeric powder
- Preheat oven to 400 F.
- Place veggies on a baking sheet with at least 1 inch rim. Toss with olive oil, salt, pepper, garlic power, and turmeric.
- Cover with foil paper. Roast/bake for 30 minutes covered. This will keep the veggies moist.
- Remove the foil paper. Roast uncovered for another 20-30 minutes until veggies are done.