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Cherry Tomatoes
Orange Bell Peppers
, cut into long strips
Fresh Mixed-Color Zucchini
, cut into ¼ inch sticks
Brussel Sprouts
, cut in halves
Red Onions | Purple Onions
, cut into long slices
Extra Virgin Olive Oil
Sea Salt
, to taste

Rainbow Roasted Vegetables

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 40 min
Servings: 4
Equipment: Oven
  • 1 c. Cherry Tomatoes
  • 1 Orange Bell Peppers, cut into long strips
  • 1 Fresh Mixed-Color Zucchini, cut into ¼ inch sticks
  • 8 oz. Brussel Sprouts, cut in halves
  • 1 Red Onions | Purple Onions, cut into long slices
  • 1/4 c. Extra Virgin Olive Oil
  • 1/4 tsp. Sea Salt, to taste
  • Preheat the oven to 400°F.
  • Line 2 baking sheets with parchment paper.
  • Add all of the veggies into a bowl, and toss with olive oil and sea salt to taste.
  • Place on a baking sheet and bake for 25–30 minutes, until tender.