Roasted Rainbow Vegetables is the perfect healthy side dish recipe that is vibrant in color & packed with nutrition. Enjoy with your favorite source of protein for a well balanced meal!

Roasted Rainbow Vegetables with red onion, red bell pepper, yellow squash, broccoli, and carrots, in a bowl with a spoon, sitting on a white marble counter.

It goes without saying, but this Roasted Rainbow Vegetables recipe will not only add a pop of color to your plate, but it will also amp-up the nutrition & flavor.

The combination of tender veggies, along with simple seasonings, will have you digging in for more. This healthy side dish is super healthy, easy-to-make, completely customizable, & will be on repeat!

Why You’ll Love This Roasted Vegetable Side Dish Recipe

Loaded with Nutrition: A healthy side dish recipe that’s created with chopped vegetables & simple seasonings.
Quick & Easy: It’s a vibrant creation that comes together in about 30 minutes & clean up is a breeze.
Great for Meal Prep: This Roasted Rainbow Vegetables stores well in the fridge, making it the perfect healthy side dish recipe to meal prep to enjoy throughout the week.

Roasted Rainbow Vegetables Sheet Pan with red onion, red bell pepper, yellow squash, broccoli, and carrots.

Ingredients

Organic Red Onion: Any color will do.
Organic Red Bell Pepper: Just like the red onion, any color works.
Organic Carrots: Sliced up to amp-up the beta carotene & vibrancy.
Organic Yellow Squash: If you don’t have yellow squash, feel free to use zucchini.
Organic Broccoli: Fresh or frozen & feel free to swap with organic cauliflower florets.
Organic Seasonings: Organic garlic powder, sea salt, & black pepper.
Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high heat temperatures.

How To Make

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, add the chopped vegetables. Toss with the oil & seasonings. Bake for 20 – 25, flipping halfway through.
Serve. Enjoy with your favorite source of protein!

Rainbow Vegetables Sheet Pan with red onion, red bell pepper, yellow squash, broccoli, and carrots.

Tips for Making this Roasted Vegetable Recipe Perfectly

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Be sure to flip the vegetables halfway, as this ensures even baking.
Organic Plant-Based Protein: Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!

Storing & Reheating

This Roasted Rainbow Vegetables is the perfect side dish recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer ingredients to an air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.

Roasted Rainbow Vegetables Recipe with red onion, red bell pepper, yellow squash, broccoli, and carrots, in a bowl with a spoon, sitting on a white marble counter.

More Healthy Roasted Vegetable Recipes

If you make this Roasted Rainbow Vegetables recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Roasted Rainbow Vegetables

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 – 6 1x
Category: Side Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Roasted Rainbow Vegetables is the perfect healthy side dish recipe that is vibrant in color & packed with nutrition. Enjoy with your favorite source of protein for a well balanced meal!

Ingredients

Scale

Always opt for organic ingredients.

1 red onion, quartered
1 red bell pepper, chopped
2 large carrots, sliced
1 yellow squash, cut into moons
2 cups broccoli, fresh or frozen
2 tsp avocado oil
1 tsp garlic powder
Sea salt & black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, add the chopped vegetables. Toss with the oil & seasonings. Bake for 20 – 25, flipping halfway through.
Serve. Enjoy with your favorite source of protein!

Notes

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

Organic Plant-Based Protein: Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!

Storing & Reheating: Transfer ingredients to an air-tight glass container & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.