Colorful Roasted Vegetables

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Chef Asha Gomez loves a colorful platter of roasted vegetables and fruits. A self-proclaimed nutrient geek, Gomez likes to linger successful the nutrient conception and the farmers market, reveling successful the affluent colors and textures. This look combines immoderate of her favourite produce, but you tin customize the platter, arsenic good arsenic seasonings, according to your taste.

Leftovers tin beryllium refrigerated for up to 4 days.

Black mustard seeds tin beryllium recovered successful Indian markets, galore pan-Asian supermarkets oregon online.

Ingredients

measuring cup

Servings: 6-8

1 tiny (2-pound) pineapple, peeled and chopped into 1/4-inch slices
2 saccharine potatoes (1 lb 8 ounces total), peeled and sliced into 1/4-inch circles
2 mean beets (1 lb total), peeled and sliced into 1/4-inch circles
6 tiny vine-ripened tomatoes, connected the vine (about 1 lb total)
1 ample fennel bulb (8 ounces), chopped into 1/4-inch slices
8 ounces mini multicolored saccharine peppers
1/2 cupful extra-virgin olive oil
2 teaspoons good oversea salt
2 teaspoons granulated sugar
2 teaspoons cumin seeds
1 spoon achromatic mustard seeds (optional; whitethorn substitute yellowish mustard seeds)
1 cupful full-fat Greek yogurt
1/4 cupful honey

Nutritional Facts

Per serving (based connected 8)

Calories
363
Fat
16 g
Saturated Fat
3 g
Carbohydrates
53 g
Sodium
699 mg
Cholesterol
4 mg
Protein
7 g
Fiber
7 g
Sugar
32 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “I Cook successful Color: Bright Flavors from My Kitchen and Around the World” by Asha Gomez (Running Press, 2020).

Tested by Joe Yonan.

Published November 5, 2020

Updated March 17, 2026