Eat The Rainbow: How to Cook Colorful Veggies

A good mantra to live by is 'Eat Colorful!', and there’s no better time to do that than Springtime. When you’re looking for a bit of brightness around every corner (Mother Nature, please give me some buds and blossoms!), you can guarantee some color in your life by serving it up on a dinner plate. Incorporating a rainbow of fresh ingredients into your regular menus not only triggers happiness sensors based on beautiful aesthetics, but offers the healthiest benefits possible. Think: when it comes to produce, the brighter the color, the better the nutrient boost.

 Roasting is my go-to cooking technique to bring out maximum flavor of veggies. Not to mention it is definitely the easiest meal prep option for weeknight dinners. The high temperature cooking method enhances the natural flavor of any ingredient and caramelizes sugars to a beautiful brûléed brown. I always toss my veggies with qood quality olive oil, salt & pepper, and fresh or dried herbs. To finish, I'll often sprinkle with some fresh lemon zest to make the flavors pop, or Parmesan cheese for a salty rich complement.

 In my opinion, all vegetables are fabulous when roasted, but recently I've been especially enjoying radishes, Brussels sprouts, and purple (or yellow or green!) cauliflower. 

Roasted Colorful Cauliflower & Brussels Sprouts with Lemon

Ingredients:

·       1 head purple cauliflower (or any color), rinsed and patted dry

·       ½ lb. Brussels sprouts, rinsed and patted dry

·       2 Tbs. good quality olive oil, more as needed

·       1 lemon

·       kosher salt

·       fresh black pepper

1. Preheat the oven to 400 degrees F. Prep 2 baking sheets by lining with parchment paper or aluminum foil.

2. Trim the cauliflower into 1 inch florettes, and cut the stem into thin slices. Discard any leaves or bruised pieces. Trim away the base of each Brussels sprout core (about 1/8 inch of the bottom) and discard. Slice the Brussels sprouts in half lengthwise.

3. Toss the cauliflower florettes and Brussels sprout halves in a large bowl with 2 Tbs. olive oil, until everything is shiny. If the mixture seems dry, add an additional tablespoon of olive oil.

4. Spread the cauliflower & Brussels sprouts evenly between the two prepped baking sheets. Season each liberally with salt and pepper. Roast at 400 degrees F. for 20 minutes, or until edges are lightly browned.

5. Remove the pans from the oven, and freshly zest the lemon over the top of each pan. Cut the lemon in half, and squeeze one half of the lemon juice over each pan before serving.

Roasted Radishes with Herbs

Ingredients:

·       1 lb. radishes

·       2 Tbs. good quality olive oil, more as needed

·       2-3 tsp. Herbs de Provence (or your favorite herb blend)

·       koher salt

·       fresh black pepper

1. Preheat the oven to 400 degrees F. Prep 2 baking sheets by lining with parchment paper or aluminum foil.

2. Trim away the ends of the radishes, and cut in half lengthwise.

3. Toss the radishes with olive oil, and herbs in a large bowl so that everything is shiny and flecked with herbs.

4. Place the radishes, cut side down, onto the prepped baking sheets. Season as desired with salt and pepper.

5. Roast the seasoned radishes at 400 degrees F for 15-20 minutes until edges are lightly golden brown.