Rainbow Roasted Veggies
This Rainbow Roasted Veggies dish is the perfect healthy side dish that provides many nutrients because of the many antioxidant-rich colors found in vegetables. Season with salt and pepper, or add other herbs to customize this side dish to however you like!
Equipment
- 2 baking sheets
- parchment paper or tin foil for easier clean up
Ingredients
- 1 bag / 900g, 2 lbs heirloom collection carrots* chopped into similar bite sized pieces.
- 1 pint / 2 cups grape tomatoes sliced in half
- 1 large red bell pepper chopped
- 1 large orange bell pepper chopped
- 2 cups / 1-2 heads broccoli chopped
- 1 red onion chopped
- 3 Tbsp oil
- salt and pepper to taste
- other herbs and spices! optional
Instructions
Preparation
- Chop all vegetables to about 1-inch, bite-sized pieces. For the carrots, chop them smaller as they will take a bit longer to cook, ~ ½ to 1 inch!
- Preheat the oven to 375 F. Cover 2 baking sheets with parchment paper or tin foil or spray with cooking spray.
- Separate the vegetables according to color into different bowls.
- Add oil, salt and pepper. Add other herbs if using. Mix each bowl together with a spoon or your hands.
- Arrange each vegetable by color on the baking sheets.
- Bake in oven for 25-35 minutes. They are done when the vegetables are cooked through and slightly brown along the edges.
Notes
*These carrots come in a rainbow of colors and are packed with flavor and nutrition!
This recipe is very easy to customize. Below I added feta cheese before serving for more fun and flavor!
This recipe makes a great side dish and refrigerates well. You can store it in the fridge for leftovers later. It also ensures that you get enough vegetables at your meals.