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 Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: can you freeze roasted vegetables, can you roast frozen vegetables, good vegetables to roast, how long to roast vegetables, roasted mixed vegetables, roasted vegetable medley, roasted vegetables seasoning, sheet pan roasted vegetables, temperature to roast vegetables
Servings: 8
Calories: 92kcal
Author: Averie Sunshine
Ingredients
one medium/large red bell peppertrimmed, seeded, and diced into 1-inch pieces
one extra-large carrotpeeled and sliced into thin rounds
one medium/large orange or yellow bell peppertrimmed, seeded, and diced into 1-inch pieces
about 3 cups broccoli florets
half of one medium red onionsliced into 1-inch wedges
2 to 3tablespoonsolive oil
1 to 2teaspoonskosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
fresh parsleyoptional for garnishing (see Notes below for additional options and ideas)
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
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.