RAINBOW ROASTED VEGETABLES
Servings 6
Ingredients
- 2 red bell peppers cut into 1" chunks
- 4 baby carrots cut into 1/2" thick coins
- 2 yellow squash cut into 1/2" thick half circles
- 1 lb broccoli trimmed and cut into bite sized pieces
- 1 red onion trimmed and cut into 1/2" thick wedges
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbs canola oil
Instructions
- Preheat the oven to 400 degrees.
- In one large bowl add 1/2 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.
Notes
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