As winter wraps up, we look forward to the freshness of the new season ahead. So many veggies and flowers and sprouting goodness! These rosemary roasted veggies are the perfect transition.


Veggie-heavy with a touch of spring. A light drizzle of fresh, local honey finishes this dish into a perfectly portioned lunch, light dinner, or a hearty side dish. By pairing these root veggies and deep, earthy flavors with our light and sweet, salty and crunchy Sweet Potato tortilla chips, you may have just found your favorite go-to on a Monday night.

This rainbow of roasted veggies is perfect for any meal any time of the day. Just a drizzle of honey and serve!

Plus, we’re talking a dish packed with all sorts of way better goodness in this rainbow of food and flavor. We’re talking Vitamin A, C, E, K, folate, fiber. Beautiful food that’s beautiful for the inside, too.

Let’s eat.


Rosemary Roasted Veggies

  • prep: 15 minutes
  • cook: 45 minutes
  • servings: 4


1 large beet

3 large carrots

4 cups Brussels sprouts

1 Tbsp olive oil

¾ tsp salt

½ tsp pepper

2 tsp chopped fresh rosemary

1 lb. asparagus

2 cups chopped fresh chard

1 Tbsp honey (optional)

1 bag Sweet Potato Corn Tortilla Chips


Preheat the oven to 400F.

Cut the beet and carrots into roughly equivalently sized pieces (1/4-1/2 inch). Cut the Brussels sprouts in half. In a large bowl, toss all three vegetables with the olive oil, salt, pepper, and rosemary.

Spread evenly on a baking sheet and bake for 30 minutes.

After 30 minutes, add the asparagus to the baking sheet.

Test the vegetables with a fork, to make sure they’re tender, after about 40 minutes total. When they’re nearly done, spread the chopped chard over top and let bake for another 3 minutes before removing from the oven.

Serve warm, drizzled with honey (optional), with plenty of Sweet Potato Corn Tortilla Chips.

Fill a bowl with a rainbow of roasted veggies, and you're in for a way better meal.

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