Easy Roasted Rainbow Vegetables
Easy Roasted Rainbow Vegetables ~ this super easy sheet pan side dish wakes up your dinner table with a pop of healthy delicious color ~ let’s banish those boring beige meals once and for all!
Servings: 8 servings
Equipment
- 2 standard baking sheets
Ingredients
- 1 red bell pepper cut in rings
- 1 yellow bell pepper cut in fat strips
- 5 blue or purple potatoes, scrubbed and cut in chunks
- 2 red beets, peeled and cut in small wedges
- 2 golden beets, peeled and cut into small wedges
- 1/2 small kabocha squash, cut in half, de-seeded, and then into 1/2 inch thick slices
- 2 cups small Brussels sprouts, cut larger ones in half
- about 16 baby asparagus stalks
- 1 watermelon radish, sliced and cut in half moons
- several baby parsnips, peeled (you can use larger parsnips, cut in strips)
- 8-10 baby carrots, peeled (you can use larger carrots, cut in strips)
- extra virgin olive oil for drizzling, about 1/4 cup
- salt and fresh cracked black pepper to taste
- red pepper flakes to taste
- 1 tsp dried oregano
Instructions
- Preheat oven to 400F
- Drizzle the vegetables with olive oil and toss to lightly coat. Season with salt and pepper.
- Arrange in a single layer on two baking sheets. Put the denser vegetables like beets, carrots, and squash, on one sheet because you will want to cook them a little longer than the others. Arrange the rest on the second baking sheet. Sprinkle all with crushed red pepper flakes and oregano.
- Roast for about 30-40 minutes, rearranging or flipping the vegetables once or twice during cooking. Remove when the veggies are tender but not mushy.
- Serve right away.
- Note: if you want more browning on the vegetables, place them under the broiler for the last couple of minutes, but watch them carefully so they don't burn.
Nutrition
Calories: 149 kcal · Carbohydrates: 21 g · Protein: 3 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Sodium: 60 mg · Potassium: 714 mg · Fiber: 6 g · Sugar: 7 g · Vitamin A: 2965 IU · Vitamin C: 84 mg · Calcium: 60 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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