Rainbow Roasted Summer Veggies
The iconic produce items of summer are starting to crop up- beets, tomatoes, zucchini, and more! This is an easy, tasty way to enjoy the rainbow of the season's harvest!
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Rainbow Roasted Veggies
1 cup red beet, cubed or diced
1 cup carrots, chopped into ½ pieces
1 cup onion, diced or chopped into small pieces
½ cup golden beet, cubed or diced
1 Tablespoon avocado oil
1 Tablespoon carrot tops, minced
1 teaspoon fresh rosemary, minced
1 garlic clove, minced or pressed
½ teaspoon sea salt (to taste)
¼ teaspoon pepper
2 Tablespoons raw pumpkin seeds, optional
Pre-heat the oven to 350 degrees.
Chop the veggies so that they are all similar in size, and arrange the veggies on a stoneware or glass baking dish.
Toss them with the oil and seasonings, and place them in the oven for 20 minutes. If desired, add the pumpkin seeds to the pan the last 3-5 minutes of the cooking time.