Gather Your Rainbow

First, you are going to need your root vegetable superstars. I used carrots (of course!), sweet potatoes-for that gorgeous orange color, beets-deep crimson!, parsnips-creamy pale yellow, and some regular potatoes-because, potatoes. But hey, use whatever you like! Purple carrots would look so amazing. You could even add some turnips or rutabagas in there, too. The more colors, the merrier-and more Instagram-worthy!.

Pro-tip: Cut them to relatively uniform sizes so roasting times will be about even. No one likes their beet mushy and next to an impenetrable, hard-as-nails parsnip.

Prep Like a Pro (It's Easier Than You Think!)

Wash and chop: Wash all your veggies well. Then peel- or not, I often leave the skins on the carrots and potatoes for extra fiber and a bit of rustic charm-and chop them into roughly 1-inch pieces. If your beets are particularly large, you might want to cut them into smaller chunks so they cook through nicely. Don't stress about making them perfect-rustic is in!

The Flavor Boosters: Don't Skip This Step!

This is where the magic happens. Toss your chopped vegetables with olive oil-I like a good extra virgin-salt, pepper, and any other herbs or spices that tickle your fancy. I usually add a generous pinch of rosemary and thyme-because Rosemary Thyme, get it? A little bit of garlic powder never hurt anybody either. Feel free to experiment! A sprinkle of paprika gives a nice smoky note, while a dash of cinnamon pairs beautifully with sweet potatoes. The possibilities are endless!

Roasting to Perfection: A Simplified Guide

Preheat your oven to 400°F (200°C). Spread your veggies in a single layer on a large baking sheet; don't overcrowd them! Roast for about 30-40 minutes, or until they're tender and slightly caramelized. You'll know they're done when they're easily pierced with a fork. Give them a good toss halfway through to ensure even cooking. And please, don't forget to check on them periodically - ovens can be temperamental!

Serving Up Your Masterpiece

Once your rainbow of roasted root vegetables is ready, let them cool slightly before serving. They are great with nearly everything from roast chicken to grilled salmon to a hearty lentil stew. They make a great addition to salads and grain bowls. And let's be real-they're pretty enough on their own as a delicious vegetarian meal, especially with a dollop of sour cream or a drizzle of tahini.

A Few Extra Thoughts (Because I Can't Help Myself)

This recipe is ridiculously adaptable, so do not be afraid to play around! If you have extra veggies, why not throw them in? What does it mean for you? It means deliciousness with a side of creativity. And if you make this recipe and post a pic online, be sure to tag me! I would love to see your beautiful rainbow creations. Happy roasting!