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–+ servings
rainbow vegetables on a cookie sheet

Rainbow Roasted Vegetables.

Kelly Roenicke
These rainbow roasted vegetables are both beautiful and delicious! This is the perfect side dish for autumn.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American, gluten free, vegan.
Servings 4
Calories 364 kcal

Ingredients
 
 

  • 2 red peppers cored and chopped into 1 inch squares
  • 3 carrots peeled and sliced into coins
  • 1 large sweet potato about 1 ½ cups - peeled and cut into small pieces
  • 4 Yukon Gold potatoes about 2 cups - peeled and diced
  • 1 zucchini sliced into half moons
  • 4 shallots peeled and sliced
  • ¼ cup olive oil
  • ⅓ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder

Instructions
 

  • Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper if desired. (You don't have to do this, but it does make clean up easier).
  • Place the prepared vegetables on the baking sheet in rainbow order: red, orange, yellow, green, purple.
  • Drizzle the olive oil over the veggies and add the seasonings. Gently toss each color section, being careful not to mix them up if you want to preserve the rainbow.
  • Roast at 425 degrees for about 40 minutes, stirring gently every 15 minutes or so. If you use parchment paper, keep an eye on it so it doesn't burn.
  • Add more salt and pepper if desired before serving.

Notes

Use any vegetables you like to fit in with the rainbow theme!

Nutrition

Calories: 364kcalCarbohydrates: 55gProtein: 7gFat: 14gSaturated Fat: 2gSodium: 276mgPotassium: 1389mgFiber: 9gSugar: 12gVitamin A: 17620IUVitamin C: 124mgCalcium: 74mgIron: 3mg
Keyword fall side dishes
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