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+ servings
rainbow vegetables on a cookie sheet

Rainbow Roasted Vegetables.

These rainbow roasted vegetables are both beautiful and delicious! This is the perfect side dish for autumn.

Course Side Dish
Cuisine American, gluten free, vegan.
Keyword fall side dishes
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4
Calories 364 kcal
Author Kelly Roenicke


  • 2 red peppers cored and chopped into 1 inch squares
  • 3 carrots peeled and sliced into coins
  • 1 large sweet potato about 1 1/2 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
  • 1/4 cup olive oil
  • 1/3 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder


  1. 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).

  2. Place the prepared vegetables on the baking sheet in rainbow order: red, orange, yellow, green, purple.

  3. 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.

  4. 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.

  5. Add more salt and pepper if desired before serving.

Recipe Notes

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

Nutrition Facts
Rainbow Roasted Vegetables.
Amount Per Serving
Calories 364 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 276mg12%
Potassium 1389mg40%
Carbohydrates 55g18%
Fiber 9g38%
Sugar 12g13%
Protein 7g14%
Vitamin A 17620IU352%
Vitamin C 124mg150%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.