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
- 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.
Pin This Recipe
- 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)
- 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.
- 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.
Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 558mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 2g
More Healthy Vegetable Sides:
Parmesan Balsamic Roasted Broccoli — Even people who don’t like to eat their veggies will love broccoli prepared this way! Easy, healthy, and full of flavor from the balsamic and Parmesan!
Balsamic Roasted Brussels Sprouts – Think you don’t like Brussels sprouts? The balsamic glaze on these will change your mind! Best Brussels sprouts ever! Fast, easy, and accidentally healthy!
Herb-Roasted Tri-Colored Carrots — Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!
Grilled Vegetables with Basil Vinaigrette — Grilling gives these simply prepared vegetables the perfect amount of smoky flavor! The basil vinaigrette is loaded with layers of flavor and ready in 1 minute! Healthy, fast, easy, minimal cleanup = the perfect recipe!
Orange and Honey Roasted Carrots — A fast, EASY, and holiday-friendly side dish everyone will love!! The honey orange glaze adds such great FLAVOR and really jazzes up roasted carrots!!
Roasted Fall Vegetables with Chickpeas — Fast, easy, HEALTHY, and a great recipe to try as a meatless main or as a satisfying plant-based lunch!! So much FLAVOR in the veggies from the spices and the chickpeas turn crispy!!