Anyone who knows me at all knows that I’m not, by any means, a girly girl. I don’t get my nails done; I let my niece cut my hair to avoid going to the hair salon; and I’m pretty sure I’ve talked about the absolute aversion I have to shopping. I’m attached to my sweats and hoodies like a toddler to his blankie. I’ve even been threatened a few times with a nomination for that TLC show, “What not to wear”.
Yeah, it’s that bad.
Ok, so I don’t look fabulous all the time. Big deal. I would say, it’s 100% acceptable, considering I spend most of my days covered in either sweat, coffee vapors or some kind of food product.
When it comes to food however, it’s a whole different story. As (for lack of a better word) careless as I am about my appearance, to me food has to have a “red carpet” look. Always. I don’t care if I’m preparing dinner on a Tuesday night or a holiday dinner for 20 guests. Food HAS to look good. And as far as I’m concerned, in order to achieve that, color is a must. Not only makes food more appealing, we all know it’s better for us, to0.
Good thing is, colorful, beautiful, healthy food doesn’t have to be fancy or complicated. Just keep it easy and let nature do all the work. And this recipe, is the perfect example…
So remember what Da Vinci said, “Simplicity is the ultimate sophistication”. I’ll think of that next time I slip into my favorite pair of sweats 🙂
- 14 whole rainbow carrots with stems (yellow, purple, orange, red)
- 2 red onions, peeled and quartered
- 14 large white mushrooms or baby bella mushrooms
- 3 tbs extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- Pre-heat oven to 400F. Line a large baking sheet with parchment paper
- Wash carrots thoroughly, but do not peel them
- Arrange vegetables baking sheet. Drizzle with olive oil and season with salt and pepper
- Bake for 45 minutes until all the vegetables are tender
If the carrots you find at the market are pretty thin. Check the oven after 30 minutes they may require less cooking time.