Roasted Rainbow Veggies

You can roast almost any vegetable but keep in mind that the cooking times will vary. Roasted vegetables will keep in the fridge for a few days, so you can prepare a big batch over the weekend and serve them throughout the week. It’s a great way to incorporate more veggies into you and your families’ mealtimes!


  • 1 sweet potato
  • 1 baking potato
  • 2 cups Brussels sprouts
  • 1/2 white onion
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 2 tablespoons of olive oil
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1/4 cup chicken broth *optional

Preheat oven to 375 degrees. In a large bowl, toss vegetables in chicken broth*, oregano, olive oil, salt and pepper. Using a baking sheet or roasting pan, lay the vegetables flat and roast for 1 hour. Serve as a side with chicken sausage or another protein of your choice.

Shop books by Laura to tune in to the power of positive nutrition.