Looking to brighten up your plate? These Roasted Rainbow Veggies are a vibrant, flavorful way to eat the rainbow. They’re simple to make, packed with nutrients, and perfect as a side dish or served over rice, quinoa, or pasta. Whether you’re meal prepping or entertaining, this one always impresses.

Let’s get to it!

🛒 Ingredients:

• 1 cup cherry tomatoes
• 2 carrots, peeled and sliced into ¼-inch rounds
• 1 yellow bell pepper, chopped into bite-size pieces
• 1 bunch asparagus, cut into bite-size pieces
• 1 cup broccoli florets
• ½ red onion, cut into chunks
• 2½ tablespoons olive oil
• ½ teaspoon (black) garlic powder
• ¼ teaspoon black pepper
• ½ teaspoon each: oregano, basil, thyme
• ¼ teaspoon salt
• ¼ teaspoon red pepper flakes (optional, for a little kick)

🍽️ Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prep your veggies and arrange them in rainbow order on the baking sheet (tomatoes, carrots, bell pepper, asparagus, broccoli, red onion).
3. In a small bowl, whisk together olive oil, garlic powder, black pepper, oregano, basil, thyme, salt, and red pepper flakes.
4. Drizzle the oil mixture evenly over the veggies.
5. Roast for about 30 minutes, or until vegetables are tender and slightly golden at the edges.
6. Serve warm — over grains or greens, or enjoy as-is!

Roasted Rainbow Veggies

Recipe by Alison J. Ball

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 1 cup cherry tomatoes

• 2 carrots, peeled and sliced into ¼-inch rounds

• 1 yellow bell pepper, chopped into bite-size pieces

• 1 bunch asparagus, cut into bite-size pieces

• 1 cup broccoli florets

• ½ red onion, cut into chunks

• 2½ tablespoons olive oil

• ½ teaspoon (black) garlic powder

• ¼ teaspoon black pepper

• ½ teaspoon each: oregano, basil, thyme

• ¼ teaspoon salt

• ¼ teaspoon red pepper flakes (optional, for a little kick)

Directions

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Prep your veggies and arrange them in rainbow order on the baking sheet (tomatoes, carrots, bell pepper, asparagus, broccoli, red onion).
  
• In a small bowl, whisk together olive oil, garlic powder, black pepper, oregano, basil, thyme, salt, and red pepper flakes.
• Drizzle the oil mixture evenly over the veggies.
• Roast for about 30 minutes, or until vegetables are tender and slightly golden at the edges.
• Serve warm — over grains or greens, or enjoy as-is!

Recipe Video