Rainbow Sheet Pan Roasted Veggies
This beautiful array of rainbow roasted veggies is easy to make on a single sheet pan! It's delicious served atop a bed of quinoa, rice, barley, or just served on the side of any main dish.
Servings 4
Calories 143kcal
Ingredients
- 1 cup cherry tomatoes
- 2 carrots peeled and sliced into ¼-inch thick rounds
- 1 yellow bell pepper chopped into bite-sized pieces
- 1 bunch asparagus cut into bite-sized pieces
- 1 cup broccoli florets
- ½ red onion cut into bite-size chunks
- 2½ tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes optional
Instructions
- Preheat oven to 400 degrees F.
- Line baking sheet with a silicone mat (or parchment paper or a drizzle of oil). Assemble prepared veggies in rainbow color order on the baking sheet: tomatoes, carrots, yellow bell pepper, asparagus, broccoli, red onion.
- Drizzle with olive oil and evenly sprinkle with garlic powder, black pepper, oregano, basil, thyme, salt, and red pepper flakes (if using). Then, using your hands, mix each color grouping of veggies, one at a time, until evenly coated. It's okay if the colors mix a bit, but they should stay mostly in the rainbow color order.
- Bake in the oven at 400 for around 30 minutes, or until baked to your liking. Remove from oven and serve, using a spatula to scoop and plate the rainbow of veggies.
Nutrition
Calories: 143kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 184mg | Potassium: 574mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6384IU | Vitamin C: 93mg | Calcium: 65mg | Iron: 3mg