Rainbow Roasted Vegetables
User Reviews
5
Rainbow Roasted Vegetables
Description
This recipe arranges various vegetables in the order of the colors of the rainbow on a baking sheet and tosses them lightly with canola oil, kosher salt, and black pepper. Red onions are tossed separately with less oil to prevent overpowering, while broccoli receives additional oil to aid roasting.
Baking at 400°F for 20 to 25 minutes allows the vegetables to soften and develop browned edges without becoming mushy. The carrots become fork tender, and the overall combination offers tender interiors with slightly crisp and caramelized surfaces.
The vegetables’ natural flavors are highlighted by gentle seasoning, making this a versatile accompaniment to many main dishes. Serving them straight from the oven provides an attractive appearance and warm texture.
Ingredients
- 2 bell pepper cut into 1" chunks, red
- 4 carrot cut into 1/2" thick coins
- 2 yellow squash , cut into 1/2" thick half circles
- 1 pound broccoli , trimmed and cut into bite sized pieces
- 1 red onion , trimmed and cut into 1/2" thick wedges
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons canola oil
Instructions
- Preheat the oven to 400 degrees.
- In one large bowl add 1/2 tablespoon of oil and gently toss onions, then place onto tray. Do the same for every veggie except the broccoli when you use a full tablespoon.
- Arrange them in a single layer onto your cookie sheet in the order of the rainbow: red bell pepper, carrots, yellow squash, broccoli and red onion.
- Sprinkle on Kosher salt and black pepper.
- Cook for 20-25 minutes or until they're just starting to brown and the carrots are fork tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 250mg | 10% |
| Potassium | 651mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 8635IU | 173% |
| Vitamin C | 133mg | 148% |
| Calcium | 66mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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