Roasted Rainbow Vegetable Medley

Name: Roasted Rainbow Vegetable Medley
Prep time: 15 h
Total time: 15 h
Yield: 3-4
Cuisine: Mediterranean Cuisine
Ingredients: 1/2 a head of cauliflower (or a mix of purple, yellow, green, or white), pulled apart into small pieces or blooms. (Can be substituted with Romanesco); 2 C. Rainbow Carrots-Trimmed, peeled and sliced lengthwise; 2 C. Tri-color or golden new potatoes- either hasselback or quartered or halved; 2-3 Tbsp. Extra Virgin Olive Oil; 1 Tsp. Kosher salt; 2-3 Tbsp. Butter; 1 Tsp. Special Viande Blanche Spice Blend (optional); Sea Salt to taste or try one from 3 pack salt collection like Sicilian Sea Salt, Cyprus Flake Salt, or Himalayan Pink Salt.; 1/4 Tsp. Cracked pepper

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Roasted Rainbow Vegetable Medley

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Category

Super Side Dishes

Cuisine

Mediterranean Cuisine

Servings

3-4

Prep Time

15 hours

Cook Time

40-45 minutes

This deliciously colorful side dish of roasted rainbow vegetables makes the perfect accompaniment to any favorite main dishes- from classic chicken to Mediterranean, or Middle Eastern plates, meant to be to shared with family & friends.
Author:
Lollygag

Ingredients

1/2 a head of cauliflower (or a mix of purple, yellow, green, or white), pulled apart into small pieces or blooms. (Can be substituted with Romanesco)

2 C. Rainbow Carrots-Trimmed, peeled and sliced lengthwise

2 C. Tri-color or golden new potatoes- either hasselback or quartered or halved

2-3 Tbsp. Extra Virgin Olive Oil

1 Tsp. Kosher salt

2-3 Tbsp. Butter

1 Tsp. Special Viande Blanche Spice Blend (optional)

Sea Salt to taste or try one from 3 pack salt collection like Sicilian Sea Salt, Cyprus Flake Salt, or Himalayan Pink Salt.

1/4 Tsp. Cracked pepper

Directions
Preheat the oven to 400 degrees F.

Coat the bottom of a large cast iron pan with 2-3 Tbsp. of olive oil.

Sprinkle kosher salt over the oil to line the bottom of the pan.

Wash the potatoes and carefully place chopsticks on either side of potatoes and cut down into the potatoes about 1/8" apart to create slits in the potatoes (hasselback) or if in hurry, cut them lengthwise & if they are larger potatoes, then quarter them.

Place them cut side down along the bottom of the pan.

Wash, trim tops off, and peel the carrots, then slice them lengthwise either halved or quartered if they are really large carrots.

Then, layer them over the potatoes and add your small pieces of cauliflower blooms or Romanesco to the pan.

Drizzle with a bit more olive oil, sea salt, and pepper.

Cut your butter into smaller pieces and place them evenly around the top of your vegetables.

Cover loosely with tin foil and place cast iron pan in the oven on the middle rack for about 40-45 minutes.

Check them about half way (25 minutes) and remove the foil and toss the veggies so that all of them get nice and charred.

Remove vegetable from the oven when they look a bit charred and potatoes & carrots are soft when checked with a fork. Continue to cook a bit longer if they are not quite soft.

Sprinkle with a bit more sea salt & pepper and enjoy!

Recipe Note

Serve this dish with your favorite main dishes or with one of our delicious dressings like the Green Goddess herb dressing or Golden Goddess Turmeric Tahini dressing.