Roasted Rainbow Veggies

As an adult-ish person, I feel like I’m constantly trying to do all the things I’m “supposed” to do to be healthy. Exercise. Drink water. Take a multivitamin. Exfoliate. Eat my veggies. Avoid sugar and dairy. It’s kind of exhausting to try to do it all.

When I’m feeling a little sluggish or I’ve made pasta too many times in a row, I throw these babies together. This is roasted veggies, guys, we’re not doing anything too fancy. We’re trying to get some micro-nutrients and move on with our dairy- and sugar-fueled lives. You don’t have to line them up in color order, but, honestly, why wouldn’t you? It’s cute as hell.

This will make a pan full and you’ll have plenty for meal prep. Note, this isn’t a recipe set in stone. You can mix and match any veggies you like, but try to get a good spectrum of colors. I like to enjoy these over Coconut Rice, so peep the bonus recipe.

Roasted Rainbow Veggies

• 2 red bell peppers
• 1 medium sweet potato,
• 3 medium orange carrots
• 2 yellow squash
• 2 green bell peppers
• 1 head broccoli
• 1 medium red onion
• Extra virgin olive oil
• Salt and pepper

1. Preheat the oven to 400 degrees.
2. Chop the vegetables into bite size pieces and then arrange them on a baking sheet. Drizzle with oil, season with salt and pepper and toss to coat evenly.
3. Roast for 20-25 minutes or until the denser vegetables are fork tender.

Bonus recipe: Coconut Rice

• 1 cup white rice, rinsed
• 1 15 oz can full-fat coconut milk
• Salt

1. Whisk the coconut milk in the can until it is well-combined. Pour into a 2-cup measuring cup. You should have nearly 2 cups, but add water to the measuring cup until it is completely full.
2. Combine the coconut milk, rice, and a pinch of salt in a pot over medium high heat. Bring to a boil, then reduce the temperature, cover the pot and let the rice simmer until cooked, about 17 minutes.