| Recipes |

Colorful Roasted Vegetables

Styling, and Photography by Menachem Goodman

When I saw these rainbow carrots in my local grocery store, I knew I had to try them. They’re delicious roasted, and they present beautifully!


  • 6 rainbow carrots, peeled and halved
  • 1 24-oz (680-g) bag mini tricolor potatoes, halved
  • 2 Tbsp lemon juice
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • ¼ cup olive oil

Preheat oven to 425°F (220°C). Line a metal baking sheet with Palisades Parchment Paper and set aside.

In a large bowl, mix all the ingredients well until fully combined. Arrange in a single layer on the prepared baking sheet and place in preheated oven.

Roast for 1–112 hours or until vegetables are golden brown on the edges. Remove from oven and allow to cool slightly before serving.


(Originally featured in Family Table, Issue 837)

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