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–+ servings

Sheet Pan Rainbow Roasted Veggies

Print Recipe
Course Side Dish
Keyword vegetables, veggies, red onions, squash, carrot, sheet pan, roasted vegetables, broccoli, bell pepper, sides, rainbow
Cook Time 25 minutes
Servings 4
Calories 173

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 1/2 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 on a sheet pan: red bell pepper, carrots, yellow squash, broccoli and red onion.
  • Sprinkle with salt and black pepper.
  • Cook for 20-25 minutes or until they’re just starting to brown and the carrots are fork-tender.

Nutrition

Calories: 173kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 324mg | Potassium: 984mg | Fiber: 8g | Sugar: 11g | Vitamin A: 12960IU | Vitamin C: 200mg | Calcium: 102mg | Iron: 2mg