> Skip to content

Recipe  •  21 November 2018

 

Rainbow roasted vegetables

This recipe for rainbow roasted vegetables will brighten up your dinner table, and adds plenty of delicious flavours, vibrant colours and wholesome veggies to any feast.

From Ahlam Saeid at the Hubb Community Kitchen:

To me, the way the table looks is as important as how the food tastes. I make sure there are always flowers on the tables at Al-Manaar. And I make this dish often because it adds beautiful colour to any meal.

Rainbow Roasted Vegetables

Serves 4-6

INGREDIENTS

  • 250g purple or waxy potatoes, scrubbed, cut into wedges
  • 200g each beetroot and golden beetroot, peeled and cut into thin wedges
  • 350g kabocha or butternut squash, de-seeded and cut into 2cm wedges
  • 120g baby carrots, scrubbed, or regular carrots, peeled and cut into chunky strips
  • 175g baby parsnips, scrubbed and halved, or regular parsnips, peeled and cut into chunky strips
  • 4 tbsp extra-virgin olive oil
  • ½ tsp dried chilli flakes
  • 2 tsp dried oregano
  • 2 small red and/or yellow peppers, de-seeded, cut into chunky strips or rings
  • 1 courgette, sliced
  • 150g Brussels sprouts, halved
  • 1 watermelon radish, halved, slices into half-moons
    or:
  • 120g mooli, scrubbed and cut into 3cm slices
  • 12 asparagus tips
  • Salt and pepper

METHOD

Preheat the oven to 200°C. You will need two large baking tins: the vegetables need to be baked separately because of their different cooking times.

Arrange the potatoes, beetroot, squash, carrots and parsnips in one of the tins, in a single layer. Drizzle with 1½ tablespoons of the olive oil, sprinkle with half the chilli flakes and oregano and season with salt and pepper. Bake on the top shelf of the oven for 20 minutes.

Arrange the rest of the vegetables in the second baking tin in a single layer, drizzle with the remaining olive oil, sprinkle with the remaining chilli flakes and oregano, and season.

When the first tin of vegetables has cooked for 20 minutes, move it to the middle shelf and place the second tin on the top shelf. Cook both tins for 15–20 minutes, or until all the vegetables are tender but not mushy.

Tip all the vegetables into a serving dish, taste and adjust the seasoning if necessary and then serve.
 

Cook's note: If you want the vegetables to be more charred, remove from the oven after 10–15 minutes and place each tin under a hot grill for a few minutes, watching carefully so the vegetables don’t burn.

Feature Title

Together: Our Community Cookbook
The women of the Hubb Community Kitchen invite you to make their favourite simple dishes for your loved ones.
Read more

More features

See all recipes
Recipe
Caramelised plum upside-down cake

This gloriously sticky and comforting plum upside-down cake is incredibly easy to make. 

Recipe
Persian chicken with barberry rice

This fool-proof recipe for Persian chicken with a wonderfully fragrant barberry rice is a true crowd-pleaser.

Recipe
Upside Down Fish Pie

Fish Pie is one of those wonderful family meals that everyone can tuck into and a great way to encourage kids to eat more fish.

Recipe
Tahini and Gochujang Noodle Broth with Turkey

This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.

Recipe
Aubergine & Fava Beans with Eggs

Bitinjan w Ful ma’ Beyd.

Recipe
Recipe
Parmesan and Herb-Crumbed Chicken Burgers

The sauce is really the star of the show in this burger recipe – it is so full of flavour, creamy and delicious. Serve as burgers or use the same ingredients (minus the buns) to make wraps or bun‑less burgers (use some iceberg lettuce leaves as the bun).

Recipe
Hoisin Salmon Sesame Cucumber Salad

Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.

Recipe
Fish Tacos with Mango Salsa

Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)

Recipe
Smoky chickpeas with coriander tahini

Hummus Hab bil Tahinia w al Kuzbara

Recipe
Chilli Con Carne Meatballs

Take your meatball game to the next level.

Recipe
Love Monsters

These lovable monsters are perfect for Valentine's Day and can be made without the Oreo mouths, if preferred.

Looking for more recipes?

See all recipes
penguin pop image
penguin pop image