I can't resist color. When I saw the purple and gold cauliflower, I just had to do something with them.

And the more beautiful the color, the less I want to do to diminish it. I wasn’t sure if roasting would enhance or reduce the color – in this case, it was definitely enhanced. The addition of the red potatoes and green Brussels Sprouts just added to the healthy rainbow. This is such a simple dish because roasting brings out the flavor in everything.  All you really need is salt, pepper, a little olive oil and lemon. I’ve also added parsley, but as you can imagine, any herb will do – rosemary, basil, mint.  It’s all good. And leftovers are the best.  I add roasted veggies on top of fresh green salads, or tuck them inside a tortilla with beans for an extra special burrito.  You can’t go wrong roasting veggies.  This makes a hearty batch enough to serve six.  But I’m single and I still make the full batch so I can eat them throughout the week.

Serves: 6


  • Cauliflower – 1 head purple, 1 head orange, cut into florets
  • Brussels Sprouts – 16 ounces, cut in half lengthwise
  • 16 oz. New Red Potatoes, cut in quarters
  • 6 cloves of garlic, peeled and minced
  • 1 bunch parsley – flat leaf or curly
  • Juice of 2 lemons
  • 3 T. olive oil
  • Kosher salt
  • Fresh cracked black pepper


  1. Preheat oven to 400°F.
  2. Toss Brussels sprouts & potatoes, minced garlic and lemon juice, salt and pepper and juice of lemon in extra large roasting pan (approximately 18x14x3).   Bake at 400 degrees for 20 minutes.
  3. While the Brussels sprouts and potatoes are baking, cut the cauliflower into florets.  Toss with salt and pepper.
  4. After 15 minutes add the cauliflower to the potato mixture and stir all vegetables together thoroughly to coat them with olive oil and lemon mixture.  Cook another 25-30 minutes.
  5. Remove from oven.  Toss and add additional salt and pepper or lemon to taste.  Top with parsley and serve.

Enjoy our Rainbow Roasted Veggies, let us know what you think