Skip to content
Easy Rainbow Roasted Vegetables 🌈
A simple, vibrant side dish that’s packed with flavor and nutrients – perfect for meal prep, bowls, or holiday spreads!
⏱ Prep Time: 10 mins | 🍳 Cook Time: 25 mins | 🍽 Servings: 4-6
🥕 INGREDIENTS
- 1 small sweet potato (orange), cubed
- 1 red bell pepper, sliced
- 1 cup purple cauliflower or red cabbage, chopped
- 1 yellow squash or zucchini, sliced
- 1 cup broccoli florets (green)
- 1 small red onion, wedged
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp balsamic vinegar (optional, for finishing)
- 2 tbsp fresh parsley or basil, chopped
📝 INSTRUCTIONS
1. PREP THE VEGGIES:
- Preheat oven to 425°F (220°C).
- Chop all vegetables into even-sized pieces (for uniform roasting).
2. SEASON & TOSS:
- In a large bowl, toss veggies with olive oil, garlic powder, paprika, thyme, salt, and pepper until evenly coated.
3. ROAST:
- Spread in a single layer on 1-2 parchment-lined baking sheets (don’t overcrowd!).
- Roast for 20-25 mins, flipping halfway, until edges are caramelized and tender.
4. FINISH & SERVE:
- Drizzle with balsamic vinegar (if using) and sprinkle with fresh herbs.
🌟 WHY YOU’LL LOVE IT
✅ Colorful & nutrient-dense – Each veggie brings different vitamins!
✅ Meal-prep friendly – Stays good for 4 days in the fridge.
✅ Versatile – Add to grain bowls, salads, wraps, or serve as a side.
🔥 PRO TIPS
- Extra crisp? Roast at 450°F (230°C) for 5 fewer minutes.
- Swap veggies: Use carrots (orange), beets (purple), or cherry tomatoes (red).
- Add protein: Toss with chickpeas or serve alongside grilled chicken/tofu.
Perfect with tahini drizzle or a squeeze of lemon! Let me know if you’d like a spicy or Italian-herb variation. 😊
