Rainbow Roasted Vegetables

Rainbow Roasted Vegetable Medley — Trying to eat more vegetables? Seeing the rainbow should do the trick!! Roasted mixed vegetables are FAST, EASY, and as HEALTHY as it gets!!

Easy Sheet Pan Roasted Vegetables 

How are those New Year’s resolutions going about trying to eat more vegetables? 

Just in case you need some colorful veggie inspiration, for either your resolutions or to avoid gorging on chocolate and peanut butter, this rainbow roasted vegetable medley should do the trick.

Seeing the rainbow ought to convince picky eaters of any age to eat their vegetables, and roasting vegetable like this is about as easy as it gets in terms of simple side dishes. Cleanup is as easy as tossing away a sheet of foil.

I actually eat roasted vegetables as a main dish quite often. Eating the rainbow does a body good and I’ve never met a roasted veggie I didn’t like! 

What’s in the Roasted Vegetable Medley? 

To make the sheet pan roasted vegetables, I used: 

• Bell peppers
• Carrot
• Broccoli florets
• Red onion
• Olive oil
• Salt and pepper 
• Fresh parsley

What Are Good Vegetables to Roast? 

Here I used red bell peppers, carrots, an orange-yellow bell pepper, broccoli, and a red onion, but use what you have on hand and enjoy.

• For the orange-yellow category, try sweet potatoes or squash.
• Green is so easy and Brussels sprouts would be my next go-to, along with sugar snap peas, green beans, or asparagus.
• For purple, you can use eggplant, purple potatoes, or purple carrots.

How to Roast Vegetables

To make the roasted mixed vegetables, I simply added them to a sheet pan, drizzle them with oil, and seasoned them with salt and pepper. 

I tossed everything together with my hands, then roasted the veggies for roughly 20 minutes until they were crisp-tender. 

How Long to Roast Vegetables 

The answer is: it depends. Use the bake times provided in the recipe card below as a jumping off point when making roasted mixed vegetables. 

Be mindful that not all veggies cook at the same rate, which is why I chose the ones I did. A hunk of butternut squash is going to take much longer to cook than a thin spear of asparagus, for example.

Some veggies are very tasty when they’re crisp-tender — such as bell peppers and carrots — but that’s not the case with squash and potatoes. You may have to stagger the cooking times and add things midway through depending on your choices.

Can You Roast Frozen Vegetables? 

Technically yes, but I don’t like roasted frozen vegetables as they almost always turn out mushy rather than crisp-tender. 

Can You Freeze Roasted Vegetables? 

Again, you technically can freeze roasted vegetables once they cool to room temperature, but I don’t like to.

The high water content in the veggies makes them expand once frozen. Then, once reheated they’re often mushy or grainy in texture. No thanks! 

Tips for Making Roasted Mixed Vegetables 

The vegetables shrink considerably while baking so don’t be afraid to pack them in pretty tightly on your baking tray.

I kept the roasted vegetables seasoning as basic as it gets. Olive oil, kosher salt, and freshly ground black pepper. I honestly don’t need more because I think that roasting brings out the natural sweetness and flavor of the veggies.

But if you need some extra zip, add minced garlic, granulated onion, or Italian seasoning. Or before serving add pizzaz with fresh basil or mint.

Try a finishing drizzle of balsamic vinegar or a light vinaigrette like this or this. A sprinkle of Parmesan cheese like I did here is always tasty too, or dip them in some dreamy tahini dressing.

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5 from 2 votes

Rainbow Roasted Vegetables

By Averie Sunshine

Trying to eat more vegetables? Seeing the rainbow should do the trick!! Roasted mixed vegetables are FAST, EASY, and as HEALTHY as it gets!!

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

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Ingredients 

• ▢ one medium/large red bell pepper, trimmed, seeded, and diced into 1-inch pieces
• ▢ one extra-large carrot, peeled and sliced into thin rounds
• ▢ one medium/large orange or yellow bell pepper, trimmed, seeded, and diced into 1-inch pieces
• ▢ about 3 cups broccoli florets
• ▢ half of one medium red onion, sliced into 1-inch wedges
• ▢ 2 to 3 tablespoons olive oil
• ▢ 1 to 2 teaspoons kosher salt, or to taste
• ▢ 1 teaspoon freshly ground black pepper, or to taste
• ▢ fresh parsley, optional for garnishing (see Notes below for additional options and ideas)

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Instructions 

• Preheat oven to 425F and line a baking sheet with foil.
• To the baking sheet add the red peppers, carrots, orange or yellow peppers, broccoli, red onion; each in their own row.
• Evenly drizzle with olive oil, and evenly sprinkle with salt and pepper.
• Using your hands, gently toss the vegetables so that the oil, salt, and pepper are evenly distributed, taking care not to 'mess up' the rows if that's important to you.
• Bake for about 20 minutes, or until vegetables are crisp-tender and as done as desired; gently stir each row once during roasting to ensure even cooking.
• Optionally garnish with fresh parsley (or other Notes options) and serve immediately. Vegetables are best warm and fresh.

Notes

1. If you need some extra zip, add minced garlic, granulated onion, or Italian seasoning before roasting. Or before serving add pizzaz with fresh basil or mint. Try a finishing drizzle of balsamic vinegar or a light vinaigrette like this or this. A sprinkle of Parmesan cheese like I did here is always tasty too.

Nutrition

Serving: 1, Calories: 92kcal, Carbohydrates: 11g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Sodium: 558mg, Fiber: 3g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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