Roasted Rainbow Vegetables with Citrus Glaze
A stunning, showstopping side dish — rainbow-coloured heirloom carrots, golden beets, crisp purple cabbage, and bright bell peppers, roasted until tender and caramelised. Tossed with fresh orange segments, toasted pine nuts, and delicate pea shoots, then finished with a bright orange-herb glaze. Naturally sweet, beautifully colourful, and wonderfully flavourful — perfect for holidays, feasts, or brightening any meal! Completely plant-based and naturally gluten-free.
Shared by jessy
Time
50 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Rainbow Vegetables;
- 500 g heirloom rainbow carrots — scrubbed, halved or left whole if small
- 2 medium golden beets — peeled, cut into batons or wedges
- 1 cup purple cabbage — shredded or cut into wedges
- 1 large yellow bell pepper — seeded, cut into strips
- 1 tbsp fresh thyme or dill — chopped.. 3 tbsp extra-virgin olive oil
- ½ tsp sea salt.. ¼ tsp black pepper.. ¼ tsp smoked paprika (optional)
- #Citrus Glaze & Garnish;
- 2 tbsp fresh orange juice.. 1 tsp orange zest.. 1 tbsp maple syrup
- 1 tsp Dijon mustard.. 1 clove garlic — minced finely
- 1 tbsp fresh dill or parsley — chopped.. 1 large orange — peeled, segmented
- ¼ cup pine nuts — toasted.. Fresh pea shoots or microgreens — for topping
👩🍳 Instructions
- 1
Prep & preheat: Preheat oven to 200°C (400°F). Line one or two large baking trays with parchment paper. Cut vegetables into similar sizes so they roast evenly — keep carrots whole if small, cut beets slightly smaller as they take longer.
- 2
Season & roast: Place carrots, beets, bell pepper, and cabbage in a large bowl. Drizzle with olive oil, salt, pepper, paprika, and fresh thyme. Toss until well coated. Spread in a single layer on the baking trays — give them space so they roast rather than steam. Roast 25–35 minutes, tossing halfway through, until tender and golden at the edges.
- 3
Make the glaze: While vegetables roast, whisk together orange juice, zest, maple syrup, Dijon mustard, minced garlic, salt, and pepper until smooth and emulsified. Taste and adjust — add more syrup for sweetness or orange for brightness.
- 4
Toast pine nuts: Dry-toast in a small pan over low heat 2–3 minutes until golden and fragrant. Watch closely — they burn fast!
- 5
Toss & serve: Transfer hot roasted vegetables to a large platter. Drizzle generously with the citrus glaze and toss gently to coat. Scatter fresh orange segments, toasted pine nuts, and fresh herbs over the top. Finish with pea shoots or microgreens. Serve warm or at room temperature — beautiful and delicious!