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Sheet Pan Rainbow Roasted Veggies

5 from 1 vote
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Course: Side Dish
Cook Time: 24 minutes
Servings: 4


  • 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


  • 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.
5 from 1 vote
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5 stars
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.