Rainbow sheet pan roasted vegetables are a fun and tasty way to add some color to your meals! This easy recipe shows how you can turn a variety of vibrant veggies into a delicious (and beautiful!) side dish. Roasting also brings out the natural sweetness in the veggies and creates a delightful caramelized flavor that everyone will enjoy. Plus, cooking everything on one pan means less cleanup and more time to spend with family and friends! It’s a win, win!
What’s even better is how versatile this recipe is! You can mix and match your favorite vegetables or use whatever you have in the fridge. It’s perfect for busy weeknight dinners or entertaining guests, giving you a healthy option that looks and tastes amazing. With just a few simple ingredients and steps, you’ll have a colorful and satisfying dish that will brighten up any meal!
Why You’ll Love This Rainbow Vegetables Recipe
You’ll adore this sheet pan rainbow vegetables recipe for its vibrant colors and delightful flavors that make every bite exciting. It’s not only easy to prepare but also a great way to sneak in a variety of nutrients. Plus, the leftovers are perfect for adding to salads, grain bowls, or wraps throughout the week!
- One Pan Meal. If you can’t stand washing a mountain of dishes at the end of the day, this one pan recipe is for you. In fact, for even easier cleanup, you can line the pan with parchment paper and just toss out (or compost) the mess when you’re done!
- Easy to Prepare. This recipe is incredibly simple to make! Just chop your favorite veggies, toss them on a sheet pan, and let the oven do the work, saving you time and effort in the kitchen.
- Deliciously Flavorful. Roasting vegetables brings out their natural sweetness and enhances their flavors. With the right seasonings, this dish becomes a tasty addition to any meal that everyone will love.
- Great for Leftovers. Roasted rainbow vegetables are perfect for meal prep! You can use leftovers in salads, grain bowls, or wraps, making it easy to enjoy healthy meals throughout the week.
- Allergen-Free. That’s right, there are ZERO common allergens in this dish! That means it’s nut- free, soy-free, gluten-free, dairy-free, and of course, completely vegan. Everyone can enjoy without any worries.
Key Ingredients and Substitutions
Fresh and colorful veggies take center stage in creating a deliciously vibrant dish. Key ingredients like tomatoes, carrots, and bell peppers add flavor and nutrition, while simple seasonings enhance their natural taste. If you’re missing any veggies, don’t worry—feel free to substitute with whatever you have on hand for a personalized twist!
- Tomatoes – Add a juicy texture and natural sweetness to the dish, enhancing overall flavor. Use cherry or grape tomatoes for a sweeter option. If tomatoes aren’t available, you can substitute with sun-dried tomatoes for a concentrated flavor.
- Carrots – Contribute sweetness, a satisfying crunch and they caramelize nicely when roasted. If you want to change it up, try using parsnips for a similar sweetness with a slightly different flavor. Sweet potatoes can also work well for a more earthy taste.
- Yellow Bell Pepper – Provide a sweet, mild flavor and a bright pop of color. If yellow peppers aren’t available, you can use red or orange peppers, which offer similar sweetness. Zucchini can also be a good alternative, though it has a different texture.
- Asparagus – Adds a unique flavor and tender-crisp texture when roasted. Green beans can serve as a good substitute, providing a similar crunch. Alternatively, you can use snap peas for a sweet and crunchy element.
- Broccoli – Adds a hearty texture and a slight bitterness that balances the sweetness of other vegetables. Cauliflower can be a great substitute if you want a milder flavor. You can also use Brussels sprouts for a similar crunch and taste.
- Red Onion – Provides a sharp, slightly sweet flavor and it caramelizes beautifully when roasted. If you prefer a milder taste, you can use yellow or white onions. Shallots also work well for a more delicate flavor.
- Olive Oil – Helps to roast the vegetables evenly, preventing them from drying out while adding a rich, savory flavor. It also aids in the absorption of fat-soluble vitamins from the vegetables. You can substitute avocado oil for a similar flavor with a higher smoke point. For a different taste, try using sesame oil, but use it sparingly due to its strong flavor.
Seasonal Vegetable Swaps
Four seasons mean there are four different opportunities to completely shake up your menu, incorporating all the best produce out there at the peak of perfection. Here are just a few suggestions for changing your rainbow vegetables throughout the year. Don’t be afraid to mix and match your favorite to make a bold new color scheme:
- Spring – Radishes, leeks, artichokes, snap peas, mushrooms
- Summer – Hot peppers, corn, okra, zucchini, eggplant
- Fall – Red bell pepper, butternut squash, gold potatoes, Brussels sprouts, purple cauliflower
- Winter – Red-skinned potatoes, rutabaga, yams, kale, red cabbage
How to Make Roasted Rainbow Vegetables
These sheet pan roasted rainbow vegetables are a simple and colorful way to enjoy a variety of veggies. Packed with flavor and nutrients, it’s perfect as a side dish or a main event. With just a few steps, you can create a vibrant and delicious meal that brightens any plate!
Step 1: Prepare the Oven and Baking Sheet – Preheat your oven to 400°F and line a baking sheet with a silicone mat, parchment paper, or a light drizzle of oil. Arrange your prepared veggies in rainbow order: tomatoes, carrots, yellow bell pepper, asparagus, broccoli, and red onion.
Step 2: Season the Veggies – Drizzle the veggies with olive oil and sprinkle with garlic powder, black pepper, oregano, basil, thyme, salt, and red pepper flakes (if using). Gently mix each color grouping until well coated, keeping them mostly in order.
Finally, Step 3: Bake and Serve – Bake the rainbow vegetables for about 30 minutes, or until they reach your desired tenderness. Once done, remove them from the oven and use a spatula to serve the vibrant rainbow of veggies. Enjoy!
Serving Suggestions
While these rainbow vegetables are delicious served alongside any main dish, you can turn this into a meal in and of itself with a few quick twists. Make a grain bowl with quinoa, rice, or barley, and add in beans like chickpeas, navy beans, or black beans for protein. If you’re in a rush, toss it with pasta and pack it to go, to enjoy warm, at room temperature, or chilled. If you’re trying to eat more leafy greens, turn it into a delicious salad with a base of arugula or spinach instead. Here are a few more ideas to get you started:
- Pair with a Protein – Serve your roasted vegetables alongside a plant-based protein like grilled tofu or savory roasted chickpeas. This adds heartiness to your meal and makes it more satisfying.
- Add a Zesty Dressing – Drizzle a zesty dressing, such as cilantro-tahini or oil-free dill dressing, over the vegetables before serving. This extra flavor can really elevate the dish!
- Garnish with Fresh Herbs – Top these roasted veggies with fresh herbs like parsley, basil, or cilantro. The herbs add a pop of color and freshness that complements the roasted flavors.
- Make It a Grain Bowl – Transform your roasted vegetables into a grain bowl by adding quinoa, brown rice, steamed white rice, or farro. This creates a filling and nutritious meal that’s easy to customize.
- Use as a Tasty Topping – Chop the roasted vegetables and use them as a topping for mini heart pizzas or flatbreads. This adds a burst of flavor and color, making your dish even more appealing.
FAQs
Yes! You’ll want to use a silicone mat to make sure nothing sticks to the pan. Lightly mist the vegetables with water to make sure the seasonings stick and spritz them again every 10 – 15 minutes while baking.
You bet, we love air fryer roasted vegetables! Air fryers are pretty small though, so you will have to cook this in two or three batches. Air fry at 370 degrees for 20 – 24 minutes or until crispy (but not burned). You can prepare them in batches and specifically select the cooking time for each vegetable if you’d like to be really precise.
You sure can—the more the merrier! Use two sheet pans to keep everything spread out in one even layer, and rotate the sheets halfway through roasting.
Stored in an airtight container in the fridge, this dish should keep nicely for up to one week.
More Roasted Vegetable Recipes You’ll Love
Sheet Pan Roasted Rainbow Veggies
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.
Notes
- Storing Tips: If kept in an airtight container in the fridge, this dish should keep nicely for up to one week.
- Air-Frying Option: Air fryers are pretty small, so you will have to cook this in two or three batches. Air fry at 370 degrees for 20 – 24 minutes or until crispy (but not burned). You can prepare them in batches and specifically select the cooking time for each vegetable if you’d like to be really precise.
Nutrition
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