Oven Baked Rainbow Veggies
If you're looking for a vibrant, grounding, and gut-loving side dish to complement any meal—this roasted veggie medley is a true powerhouse. Packed with colorful root vegetables and nutrient-dense Brussels sprouts, this recipe is not only bursting with flavor, but also brimming with fiber, antioxidants, and anti-inflammatory compounds that support digestion, hormone health, and overall vitality.
At the heart of this dish are earthy red and golden beets, sweet orange carrots, hearty parsnips, and celeriac root—a root vegetable often overlooked, but rich in prebiotic fiber that feeds your good gut bacteria. The Brussels sprouts add a cruciferous punch, providing compounds like sulforaphane that support liver detox and hormone metabolism—especially helpful for women’s health.
Tossed with your favorite spice mix, these veggies develop a slightly caramelized, savory depth that makes them irresistibly good. A touch of pink Himalayan salt enhances mineral content, and avocado oil provides a stable, heart-healthy fat that helps your body absorb fat-soluble vitamins from the veggies.
This dish is more than a side—it can easily become the main event. Pair it with your favorite clean protein like pasture-raised bacon, sausage, grilled fish, or even eggs for a deeply satisfying breakfast or brunch.
What’s amazing about this recipe is its flexibility. You can roast a big batch, store it in the fridge, and reheat throughout the week. It’s ideal for busy mornings, post-workout meals, or anytime your body craves nourishment that’s both hearty and healing.
Naturally gluten-free and dairy-free, this veggie roast honors seasonal eating, supports gut health, and brings diversity to your plate—one of the keys to building a resilient microbiome.
RECIPE
Ingredients
2 medium red beets
2 medium golden beets
1 large celeriac root
2 medium parsnips
3 large orange carrots
20 Brussels sprouts, trimmed and halved
2 Tbsp spice mix of choice (for vegetables)
1 Tbsp pink Himalayan salt
1/4 cup avocado oil
Instructions
Prep the Vegetables - Peel and chop the red and golden beets, celeriac, parsnips, and carrots into similar-sized pieces for even cooking. Trim the Brussels sprouts and slice them in half.
Season - Add all the vegetables to a large mixing bowl. Sprinkle in the spice blend and salt, then drizzle with avocado oil. Toss everything together until evenly coated.
Roast - Preheat your oven to 425°F. Spread the vegetables in a single layer on a large sheet pan. Avoid overcrowding to help them roast rather than steam.
Bake - Roast in the preheated oven for 40–50 minutes, stirring once halfway through to ensure even browning. The veggies should be golden on the edges and tender in the center.
Serve - Enjoy warm, served with your favorite protein like steak, grilled chicken, fish, bacon, or eggs.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana