Ingredients
- 2 red bell peppers (cut into 1-inch chunks)
- 4 carrots (cut into 1/2-inch semicircles)
- 2 yellow squash (cut into 1/2-inch semi-circles)
- 1- lb. broccoli (trimmed and cut into bite size pieces)
- 1 red onion cut into 1/2 inch thick wedges
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. olive oil
Instructions
- Preheat the oven to 400℉.
- In one large bowl, add ½ Tbsp. of oil and gently toss onions, then place onto a sheet pan. Do the same for every veggie.
- Arrange them in a single layer sheet pan in the order of the rainbow: red bell pepper, carrots, yellow squash, broccoli and red onion.
- Sprinkle with kosher salt and black pepper.
- Cook for 20-25 minutes or until they’re just starting to brown and the carrots are fork-tender.
I’ve done this before with veggies, including cherry tomatoes, they are all good this way. I like to add garlic powder as well and roast a bit longer for a toasty appearance.