Cook / Dinner / Side Dishes

Rainbow Roasted Vegetables

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This colorful and yummy side dish is really easy to prepare and gorgeous to look at.  Pan searing the vegetables before putting them in the oven really brings out the natural flavor of the ingredients.  A big thanks to the Berkeley Bowl in Berkeley, CA for always having the most gorgeous organic produce at a great price!

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Rainbow Roasted Vegetables

10 oz pearl onions, peeled with ends cut off
5-6 carrots (rainbow or otherwise), peeled and cut into bite-sized pieces
1 ½ pounds marble potatoes
1 tablespoon olive oil
pinch of salt
pinch of pepper
sprig of thyme (optional)
1 bay leaf (optional)

Preheat oven to 400 degrees.  Heat a large skillet to medium high heat.  Pour in olive oil and vegetables.  Stirring occasionally, cook vegetables until they are starting to blister (around 5 or so minutes).

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Transfer vegetables to a roasting pan, sprinkle with just a small bit of salt and pepper.  Place bay leaf and thyme in the pan, cover with aluminum foil and place in oven until carrots are tender (around 30 minutes).  Serve plain or dressed.

Make ahead tip:  If you want to have this dish oven ready, simply sear off the vegetables, transfer to a roasting pan, cover and pop them in the oven when you are ready.

Eat Well!


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