Roasted Sweet Rainbow Carrots & Brussels Sprouts


Most root vegetables are available all year round, but they’re at their peak from fall to spring, so now’s the time to grab hold of some delicious root veggie grub!   Underground gems such as carrots, garlic, onions, ginger, turnips, sweet potatoes, beets, and parsnips deliver ample flavor and nutrients during the cooler months.

Many root vegetables are chock-full of a phytochemical group called carotenoids found in dark orange, yellow fruits and veggies – including leafy greens. According to the American Institute of Cancer Research, after consuming these colorful fruits and veggies studies show they have the potential to:

  • Stimulate the immune system
  • Reduce the kind of inflammation that makes cancer growth more likely
  • Prevent cell damage and helps with cell repair

Other powerful little friends that offer safeguards against inflammation are foods rich in Omega-3 fatty acids like walnuts, sardines, wild caught salmon and even spices like ginger and turmeric.

Wishing you a brightly colored, healthy fall full of delicious, satisfying grub! xo.



The Goods:

  • 1 bag Brussels sprouts, quartered
  • 1 bag rainbow carrots, sliced 1/4 inch
  • 1 Tablespoon grapeseed oil
  • seaweed salt, to taste (or sea salt)
  • black pepper, to taste

The Magic:

STEP 1: Pre-heat oven to 400 degrees. Wash carrots well. Using a mandoline slicer or chef's knife, thinly slice the carrots. I cut my carrots diagonally resulting in a slant cut approx 1/4 inch think. Set aside

STEP 2: Wash Brussels sprouts, remove any loose leaves and trim the stem ends. With a chefs knife cut them into quarters. Combine Brussels sprouts and carrots into a baking dish and add grapeseed oil. Mix well. Add seaweed salt (or sea salt) and pepper. Shake the pan every 10 minutes Cook for 30-45 minutes until slightly browned.

Join the Conversation or Share your Magic…


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    Just found this in my inbox, and we happen to have both brussels sprouts and rainbow carrots around. Going to make this tonight! Do you think it would still be good with olive oil? Miss you! Let's catch up soon :)
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      Yes, Vicky! I used grapeseed oil because it has a high smoke point where as olive oil has a lower smoke point of 325-375 degrees F. When olive oil is cooked at higher temps you can loose up to 15% of the beneficial anti-inflammatory and and antioxidant nutrients. I like to change it up and use other high smoke point oils like coconut oil too. Miss you!