Featured recipe: Roasted vegetables "rainbow" way in the oven
This recipe elevates humble root vegetables into a stunning visual masterpiece. The Hasselback technique—thin accordion-style cuts—creates irresistible crispy edges while keeping the interior tender. Arranged in a rainbow of colors and infused with Perla canola oil and fresh herbs, these vegetables are as beautiful as they are delicious.
Why Use Canola Oil?
Canola oil is the secret to perfectly roasted Hasselback vegetables:
- High heat stability: Withstands oven temperatures without smoking, ensuring golden, crispy edges
- Neutral flavor: Allows the natural sweetness of each vegetable and the aromatics to shine through
- Perfect penetration: Its light texture seeps into every cut, ensuring flavor and crispness throughout
- Versatility: Works beautifully for roasting, sautéing, dressings, and finishing touches
Recipe: Rainbow Hasselback Vegetables
Prep time: 20 minutes Cook time: 35–40 minutes Serves: 4–6
Ingredients
For the vegetables (choose 6 different colors):
- 2 medium sweet potatoes (orange)
- 2 medium golden potatoes (yellow)
- 3 medium carrots (bright orange)
- 2 medium beets (red/purple)
- 1 small butternut squash, cut into thick rounds (golden orange)
- 2 medium zucchinis (green)
For the herb-infused oil:
- 4 tbsp Perla canola oil
- 3 cloves garlic, thinly sliced
- Fresh herbs: 8–10 sprigs of thyme, rosemary, or sage
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika (optional, for extra color)
For finishing:
- Flaky sea salt
- Fresh lemon zest
- Extra fresh herb leaves for garnish
Instructions
1. Prep your vegetables Preheat oven to 220°C (425°F).. Wash and scrub all vegetables thoroughly. Pat dry. Peel beets and sweet potatoes (optional for others, depending on preference).
2. Master the Hasselback cut Place a vegetable between two wooden spoons or chopsticks (to prevent cutting all the way through). Using a sharp knife, make thin slices about 3–4 mm apart, cutting down to the spoons but not through the bottom. Repeat for all vegetables. Pro tip: The thinner and more numerous your cuts, the crispier the result!
4. Arrange your rainbow Line a large baking sheet with parchment paper. Arrange vegetables in color order: red (beets), orange (sweet potato, carrots, squash), yellow (potatoes), green (zucchini). Leave space between each vegetable for even roasting.
5. Roast to perfection Roast for 35–40 minutes, brushing with additional canola oil halfway through. Vegetables are done when the edges are golden and crispy, and a knife slides through easily. Note: Zucchini may cook faster (25–30 minutes)—remove earlier if needed.
6. Finish and serve Transfer to a serving platter, maintaining the rainbow arrangement. Drizzle with a final touch of Perla canola oil. Sprinkle with flaky sea salt, fresh lemon zest, and torn herb leaves. Serve immediately while edges are still crispy.
Chef's Tips
- Timing trick: Start beets and sweet potatoes 10 minutes before the others, as they take longer to cook.
- Flavor variations: Try brushing with canola oil infused with cumin and coriander for a Moroccan twist, or chili flakes and lime zest for a spicy kick.
- Make it a meal: Serve over creamy polenta, with herbed yogurt, or alongside roasted chicken.
- Presentation matters: Use a white or dark platter to make the rainbow colors pop.
- Leftover magic: Chop leftover Hasselback vegetables and toss into grain bowls, frittatas, or pasta.