Easy Roasted Rainbow Vegetables
User Reviews
4.0
24 reviews
Good
Easy Roasted Rainbow Vegetables
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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!
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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
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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 Information
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Calories
149kcal
(7%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
60mg
(3%)
Potassium
714mg
(20%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
2965IU
(59%)
Vitamin C
84mg
(93%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 60mg | 3% |
| Potassium | 714mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2965IU | 59% |
| Vitamin C | 84mg | 93% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
24 reviews
Good
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