Roasting the Rainbow

Many of you know my family gets a CSA share each year as a gift from my sister-in-law's family. We love it and a lot of what you see here each year is inspired by what's in the box. What many of you might not know is that we get boxes until late December — much later than many other CSA box programs in my area. And one of my favorite parts of being able to enjoy those amazing vegetables so late in the year is being able to put something together for Christmas dinner that looks like this:

This particular selection of roasted vegetables includes candy cane turnips, butternut squash, carrots, onions, garlic, purple viking potatoes (sliced hasselback-style), and a generous pile of fresh thyme. Everything but the thyme came from the box. The thyme came from the patio. I've snuggled a bunch of pots of herbs up against the sliding glass door and gotten a surprisingly long season out of them! So when you assemble everything, it looks a bit like this:

The particular vegetables might vary, but I highly recommend choosing a brightly-colored variety of different vegetables to keep things beautiful and interesting. These gorgeous vegetables are happily served alongside everything from roasted poultry to grilled pork or beef and everything in between. Enjoy this festive dish at this most festive of times!

Rainbow Roasted Veggies

  • Enough diced vegetables to fill your roasting pan (I sliced the potatoes nearly through and roasted them that way)
  • Enough canola oil to coat all of the vegetables
  • Enough seasoning mix to coat all of your vegetables (be generous):
    • 1 part granulated garlic
    • 1 part smoked paprika
    • 1 part cumin
    • 1 part crushed dried thyme
    • 1 part pepper — choose your favorite variety
    • 1 part coarse salt
  • Sprigs of fresh thyme or other herbs of your choosing

Preheat the oven to 400° F. Combine all of the ingredients except the fresh herbs in a large, resealable bag. Shake vigorously to coat the vegetables with oil and seasoning. Pour the vegetables into your chosen roasting pan

Roast the vegetables for 20 minutes. Stir and return to the oven for an additional 20 minutes of roasting. Serve warm.

  • Yields: Number of servings depends on quantities chosen
  • Preparation Time: 50 minutes