Easy Roasted Rainbow Vegetables Recipe

This sheet pan side dish, Easy Roasted Rainbow Vegetables, adds color and flavor to your dinner table, so say goodbye to dull beige meals!  

– 1 red bell pepper cut in ring – 1 yellow bell pepper cut in fat strip – 5 blue or purple potatoes, scrubbed and cut in chunk – 2 red beets, peeled and cut in small wedge – 2 golden beets, peeled and cut into small wedge – 1/2 small kabocha squash, cut in half, de-seeded, and then into 1/2 inch thick slice – 2 cups small Brussels sprouts, cut larger ones in half


– about 16 baby asparagus stalk – 1 watermelon radish, sliced and cut in half moon – 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


Heat the oven to 400F. Add a little olive oil to the veggies and toss them around to coat them. Add pepper and salt.

Step 1

Step 2

Put them on two baking sheets in a single layer. You will need to cook the denser veggies, like squash, for a little longer than the others. Put them on a separate sheet. 

Step 3

Put the rest on the second baking sheet. Add crushed red pepper flakes and oregano to top of everything. 

Step 4

Roast veggies for 30–40 minutes, rotating or flipping twice. Remove when vegetables are soft but not mushy.

Step 5

Serve immediately. Note: place vegetables in the broiler for the last two minutes to brown them, but watch them to avoid burning.  

Also See

Butter Pecan Sweet Potato Casserole Recipe