Description
Sheet Pan Rainbow Roasted Vegetables are a fabulous way to enjoy eating healthy, colorful vegetables for adults and kids! This easy recipe is the perfect side dish for weeknight family meals.
Ingredients
Ingredients for Healthy Rainbow Roasted Vegetables
2 red bell peppers, cut into 1″ chunks
4 carrots, cut into 1/2″ thick coins
2 yellow squash, cut into 1/2″ half circles
1 pound broccoli, trimmed and cut into bite-sized pieces
1 red onion, trimmed and cut into 1/2″ thick wedges
4 tablespoons olive oil
2 teaspoons Kosher salt
1 teaspoon black pepper
Ingredients for Low Carb Rainbow Roasted Vegetables
1 large head of broccoli, chopped into bite-sized florets
1 head cauliflower, chopped into bite-sized florets
1 large zucchini, sliced
1 cup cherry tomatoes, sliced
10 ounces portobello mushrooms, sliced
4 tablespoons olive oil
2 teaspoons Kosher salt
1 teaspoon black pepper
Instructions
Preheat the oven to 425°
Rinse and chop the veggies – then pat them dry.
Rule: The drier the vegetable, the better it roasts.
Cut the veggies into bite-sized pieces.
Try to keep them similar in size – smaller pieces will cook faster than larger ones.
Transfer the veggies to a large bowl and toss with olive oil, salt, and pepper.
If they look like they need more oil – add another tablespoon and toss again.
Arrange the veggies in a single layer on a baking sheet – preferably one with a rim.
If you don’t have a baking sheet, you can use a baking dish or an oven-proof skillet.
Try not to let the veggies overlap or touch.
If your baking sheet is too crowded, you’re going to be steaming the veggies instead of roasting them.
Place the veggies in the oven.
Roast for 20-25 minutes – checking in every 15 minutes to stir.
Roasted vegetables are done when they’re tender enough to be pierced with a fork, and their edges are crispy.
Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: Oven
- Cuisine: American