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In Hashem’s love for us, He not only makes food taste good, He makes it look good too! This recipe’s bright colors engage our senses so we can fully appreciate the pleasure He gifts us. Serve at room temperature for any meal, including your Purim seudah, or swap out the haricot verts for portobello mushrooms and save this recipe for Pesach.
1 1-pound (450-gram) bag tricolor baby peppers
2 large beets, peeled and sliced
1 pound (450 grams) rainbow baby carrots
3 medium red onions, cut into wedges
1 pound (450 grams) haricot verts
1 pound (450-grams) Beleaves Frozen Cauliflower
1 pound (450-grams) Heaven & Earth Frozen Brussels Sprouts
3 and 1/2 tablespoons olive oil, divided
1 tablespoon Tuscanini Balsamic Vinegar
sea salt, to taste
coarse black pepper, to taste
1 teaspoon cinnamon
1 tablespoon Everything but the Bagel spice
1–2 teaspoons turmeric
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line metal baking sheets with Gefen Parchment Paper.
Toss peppers with 1/2 tablespoon olive oil, balsamic vinegar, salt, and pepper.
Toss sliced beets with 1/2 tablespoon olive oil, salt, and pepper.
Gently toss red onion wedges with 1/2 tablespoon olive oil, salt, and pepper. (Add herbs, if desired.)
Toss carrots with 1/2 tablespoon olive oil, cinnamon, and salt.
Toss haricot verts with 1/2 tablespoon olive oil and Everything but the Bagel spice.
Place each vegetable on its own baking sheet. Bake each tray for 20–25 minutes until veggies are cooked but crisp.
Place cauliflower and brussels sprouts directly on a baking pan. Roast for 15 minutes to allow water to evaporate. Remove from oven. Drain any excess water.
Toss brussels sprouts with 1/2 tablespoon olive oil and salt.
Toss cauliflower with 1/2 tablespoon olive oil, one to two teaspoons turmeric, and salt.
Return pans to oven; roast for an additional 15–20 minutes.
Once all the veggies are cooked (they will shrink a lot!), arrange them on a large platter or board as pictured.
Styling and Photography by Sara Goldstein
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