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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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings
Calories: 149 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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
% 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.