When I was asked to bring a vegetable dish to a Christmas Eve party, my mind perused it’s rolodex of all my favorite veggie recipes. For whatever reason, I kept coming back to the thought that just one vegetable, like green beans almandine or roasted asparagus, would be too boring.

Looking for ideas, I asked my daughter Natalie, who was home for a few days over Christmas, what she’d like me to make. She said, “How about roasted carrots?”

I wanted to honor her request. But since I’m not a huge fan of carrots, I decided to mix them with green beans and potatoes for a hearty side dish that had much more pizzazz. Not only did it make a beautiful presentation, but this recipe also is extremely easy to make, super impressive and DELICIOUS!

The potatoes I used are called red amarosa fingerling potatoes. They have a deep red skin with red flesh and retain their vibrant color even after cooking. They also have a sweeter creamy flavor that is said to be due to their unique color. If you can’t find red amarosas, any potatoes will do 🙂

Roasted Rainbow Veggies

1 1/2 pounds of organic fingerling potatoes, preferably red
1 pound organic carrots
1 – 1 1/2 pounds organic green beans  (mine came in a bag already snipped)
1/4 cup melted coconut oil
2 teaspoons herbs de provence or fresh rosemary and thyme
2 large cloves garlic, peeled and minced (or 4 small cloves)
1/2 teaspoon kosher sea salt
Fresh ground pepper

Preheat oven to 400 degrees.

Wash potatoes and slice in half, then again in quarters if they are larger in size. Scrub carrots clean and cut into pieces about two inches in length, preferably on the diagonal.

In a large mixing bowl, toss the carrots and potatoes together with 3 tablespoons coconut oil (reserve remaining tablespoon of oil for the green beans). Stir in the salt, garlic and herbs de provence. Pour veggies into a large baking dish – I use a 9×11 pyrex dish. Roast for 30 minutes until tender but not too mushy . On a separate baking sheet or pan, toss green beans with remaining oil and some salt and pepper. Roast for 10-15 minute, until tender but not too wrinkly. Remove all veggies from oven and gently combine on one large platter or serving dish.