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Rainbow Roasted Veggies

Eat the rainbow -- the natural way!! This recipe is ☘️fun, festive & healthy! It incorporates a variety of colorful veggies to make a fun 🌈rainbow array of veggies! This is a sure way to get the kids (or yourself!) excited about eating 🥦veggies & totally in the theme of the luck of the 🇮🇪Irish for 🍀St. Patrick’s Day and really any day of the year!
Course Side Dish
Cuisine American
Keyword rainbow, roasted vegetables, St. Patrick's day, St. Patrick's Day recipes, vegan recipes, vegetables, vegetarian recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 40kcal
Author Brittany Liberatore

Ingredients

  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Cup Baby Carrots
  • 1 Yellow Bell Pepper
  • 1 Yellow Squash
  • 1 Green Zucchini
  • 1 Red Onion
  • 2 Tbs Olive Oil
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 400F
  • Line baking sheet with non-stick foil, parchment paper or silicone mats for easy cleanup!
  • Chop all vegetables into bite sized pieces.
  • Arrange the vegetables as colors on the rainbow on the sheet pan. Top with olive oil, sea salt, pepper and desired herbs and spices (my favorites are minced garlic and rosemary!).
  • Roast 20-30 minutes to desired doneness and crispiness. You can flip the veggies half way through cooking to ensure better crisp on both sides!
  • Enjoy!

Notes

Serving Size = 1-2 Cups Cooked
  • I use Silicone Baking Mats on my sheet pans for SUPER EASY CLEAN UP!
  • I love using my Olive Oil Sprayer to spritz my veggies with oil to prevent drizzling on way too much oil. 1 spray = 1/3 tsp oil.