Colorful Roasted Vegetable Platter
This platter is always a great addition to any meal, festive or casual; everyone loves at least one ingredient, so it is a good option for entertaining a large crowd. Select colorful vegetables and arrange them in sections to make a stunning presentation.
If you are using a few kinds of vegetables at a time, it is a good idea to separate them on a baking sheet since their cooking times vary. This way it is easier to take them out of the oven when they are ready and let the other vegetables roast until they are done. Also, roasting them separately gives you the option to season each one differently.
Leftovers roasted vegetables are always a blessing, as they keep very well in the refrigerator and can be used for a few days after as salad toppers, sandwiches, or incorporated in a colorful frittata.
HOW TO ROAST VEGETABLES
Select 4-8 varieties, such as sweet potatoes, cauliflower florets, beets, bell peppers, asparagus, garlic, purple onions, Brussels sprouts, broccoli, yellow potatoes, and mushrooms. Make sure you have an assortment of colors for an eye-catching presentation.
Clean, cut into chunks and pat them dry with paper towels. Drying them is a crucial step to ensure the vegetables are not soggy. Toss each type of vegetable in either olive oil or coconut oil (use refined coconut oil to avoid an overpowering coconut flavor). Season each vegetable with your favorite seasoning. Some ideas include Salt and pepper, turmeric, cumin, paprika, dried or fresh thyme / rosemary / sage / oregano. However, sea salt and pepper are always the best choices, and you can’t go wrong using just those two.
Arrange the vegetables in groups on a baking sheet lined with parchment paper or foil. Use two baking sheets if it’s too crowded so that the hot air can circulate each vegetable. Roast at 425°F for about half an hour, then keep checking every few minutes to make sure they are done and not over- or under-cooked. Usually, the potatoes, beets, Brussels sprouts, and carrots will take longer to roast (about 45 minutes) than asparagus, cauliflower, peppers, mushrooms, and onions (about 30-35 minutes.)
Arrange the vegetables on a large platter and serve warm or at room temperature.
