Within one single townhouse, my husband and I have managed to display almost the entire wheel of colors on our walls: burgundy, royal blue, gray, ocean blue, brown, and we even have an orange wall! As if I’m not already getting enough of a vibrant uplift within my own quarters, I still find myself moseying around outside every chance I get during this season to soak up the Autumn delight. The polychromatic craze I’ve been embracing has thus transferred to my kitchen. Below is a roasted vegetable recipe with a Spanish inspired dressing. Simple, colorful, versatile, and simply delicioso!
Chop enough of the following into small cubes to cover a sheet tray.
- beets
- brussel sprouts
- red and orange sweet potatoes
- shallots or red onions
- carrots
Sprinkle the vegetable display with the following:
- extra virgin olive oil (preferably spanish for its pungent earthy characteristic)
- smoked paprika
- sherry vinegar
Roast in the oven at 400 degrees for 45 minutes and toss once halfway through baking. Serve alongside meat of choice.
