Rainbow Roasted Vegetables

Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!

Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!

Rainbow Roasted Vegetables are an easy way to add color, tons of vitamins and flavors to your meal in one sheet pan. The idea for eating the rainbow may seem like a candy slogan, but since each vegetable brings different vitamins and flavors to the table this recipe is actually a great way to add a lot of depth to your meals without making many dishes. Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!The name of the game in our house has been rainbows and unicorns since we became parents and in the effort to get the kids to eat vegetables we are totally willing to play to their weaknesses.

We buy baby food pouches and arrange them in the cupboard in rainbow order to get them excited to eat different flavors, we make rainbow popsicles and rainbow smoothies at every turn to entice them.  Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!

This rainbow gets them to eat roasted bell peppers and red onions. Carrots aren’t yucky when cooked with the rainbow colors (personally I’d always choose a roasted carrot over a raw one!) and that’s enough to get me prepping these vegetables. Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!

The vegetables I chose for this recipe can be chopped and stored ahead of time if you prepare your week’s cooking on the weekends. Here are some fun alternatives to the veggies I chose to include in the Rainbow Roasted Vegetables:

  • Red: beets, radishes, red potatoes, tomatoes
  • Orange: orange bell pepper, butternut squash, pumpkin, acorn squash, sweet potatoes
  • Yellow: yellow bell pepper, yellow beet, yukon potatoes, yellow tomatoes
  • Green: brussels sprouts, green bell pepper, asparagus, green beans, zucchini, snow peas
  • Blue/Purple: Eggplant, purple cabbage, purple asparagus, purple carrots, purple potatoes Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!

Tools Used in the Making of these Rainbow Roasted Vegetables:
Sheet Pan: A good quality sheet pan, I keep a stack of these in my kitchen. And they don’t need to be expensive. Just make sure you keep the food from touching each other/in a single layer for optimal roasting.
My Favorite Knife: This is a funny one to mention but I will because there is so much chopping here. I have almost everything you’d imagine Williams-Sonoma would sell including a super expensive Shun Knife Set. Instead of using that, I use this knife every single time I cook. I bought it in 2005 and the whole set was 20$ The knife I love is the rock ‘n chop one with the ball on top and the curved blade. Never been sharpened and I can cut anything with it. Total knife love. Also, 1200 reviews on Amazon can’t be wrong. This knife is amazing.

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Rainbow Roasted Vegetables

Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!
Yield 6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 red bell peppers , cut into 1" chunks
  • 4 carrots , cut into 1/2" thick coins
  • 2 yellow squash , cut into 1/2" thick half circles
  • 1 pound broccoli , trimmed and cut into bite sized pieces
  • 1 red onion , trimmed and cut into 1/2" thick wedges
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons canola oil

Instructions

  • Preheat the oven to 400 degrees.
  • In one large bowl add ½ tablespoon of oil and gently toss onions, then place onto tray. Do the same for every veggie except the broccoli when you use a full tablespoon.
  • Arrange them in a single layer onto your cookie sheet in the order of the rainbow: red bell pepper, carrots, yellow squash, broccoli and red onion.
  • Sprinkle on Kosher salt and black pepper.
  • Cook for 20-25 minutes or until they're just starting to brown and the carrots are fork tender.

Nutrition

Calories: 135kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 250mg | Potassium: 651mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8635IU | Vitamin C: 133mg | Calcium: 66mg | Iron: 1.1mg
Keyword: Rainbow Roasted Vegetables

Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!

Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!
Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!
Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!
Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!
Rainbow Roasted Vegetables are the perfect way to enjoy eating healthy, colorful vegetables for adults and kids! Makes a perfect side for quick meals or dinner parties where you want to impress!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Sabrina, these are delicious! Instead of plain salt and pepper, I use Famous Dave’s Meat Seasoning. I know it sounds crazy, but give it a try and tell me what you think. Also great that way on the grill!

  2. Just wondering if you could use purple, green or orange cauliflower for one of the colors, or if the cauliflower would need to roast a lot longer than the other veggies. We love cauliflower but I’ve never roasted it, don’t really know how long it would need to cook.

      1. We loved these veggies – even my son, who can be real picky about some things. Planning on making them again soon!

  3. Its a lovely dish, that’s for sure! I cut the calories by cutting way down on the oil. I use real evoo and lightly oil my fingers and pick up each piece to allow a fine coat on the veggies. I don’t like oily roasted vegetables. But with this one change it’s just as pretty and good!

  4. The idea is fun and it is healthy so I gave it a two. I used coconut oil because I know that roasting veggies with regular oil isn’t a fam favorite. We love the taste of the other. But with just salt and pepper it was very bland. I added some more spices to kick it up. I also cooked chicken on our cast iron with coconut oil and made a quick sauce using lemon juice, zest, cornstarch and some broth. Thank goodness I did because the sauce saved the meal. They ate it and I would do it again with the changes I made but it’s not something we will keep on the mix as written.

  5. Served this over rice, with homemade tahini sauce and (accidentally) some ghost pepper hot sauce. This’ll go into our weekly rotation – easy to make, and delicious for sure.

  6. This looks amazing! Could it be done with extra virgin olive oil? Or is that too a high a temperature?

  7. FINALLY – an easy, versatile roast vegetable recipe that is quick and, well, “one size fits all”-style!
    This was so easy, tasty, and pretty!
    I made it with red bell pepper, carrots, garlic (yellow-ish, right?), zucchini, and cabbage.
    I will be making this again and again…and again. 🙂
    Thanks for sharing!

  8. I made this for my wife last night, reducing the quantity obviously. We both loved it. My broccoli was on the thick stalk so I peeled that and sliced the tender inside into 1/2″ pieces and used it too. Delicious!

    Coincidently I bought mushrooms the other day just before I received your garlic butter mushrooms email. I’m looking forward to that.

    1. Thank you for coming back to let me know how much you guys enjoyed it! I think it was serendipitous that you bought mushrooms 😉

  9. I love these rainbow roasted vegetables more than I can say. Isn’t Mother Nature glorious?

  10. Gorgeous and what a great idea! This would be a fun cooking project to involve my kids with!