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.
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.
Put the rest on the second baking sheet. Add crushed red pepper flakes and oregano to top of everything.
Roast veggies for 30–40 minutes, rotating or flipping twice. Remove when vegetables are soft but not mushy.
Serve immediately. Note: place vegetables in the broiler for the last two minutes to brown them, but watch them to avoid burning.