Sheet pan roasted vegetables are something I make most weeks. It takes about 10 minutes of prep and then the oven does the rest, and having them ready in the fridge makes the rest of the week easier. Throw them next to a protein for dinner, fold them into a grain bowl for lunch, or eat them cold straight from the container.
This version uses a mix of broccoli, bell peppers, carrots, yellow squash, cherry tomatoes, purple potatoes, and red onion, but the formula works with whatever you have on hand. Same oil, same seasoning, same pan.
Why You’ll Love This Recipe
Looking for recipes to serve with your roasted rainbow vegetables? Try these: spinach garlic turkey burgers / air fryer chicken thighs / gluten-free meatballs
Ingredient Notes
- Broccoli – Cut into bite-sized florets so they roast evenly. Leave a bit of stem on since it softens nicely in the oven and adds texture.
- Bell peppers – Use a mix of red, yellow, or orange for color contrast.
- Carrots – Slice them thinner than the other veggies since they take longer to roast. I like cutting on a diagonal for faster cooking and nicer presentation.
- Yellow squash – Cut into coins and don’t go too thin or they’ll overcook and get mushy.
- Yellow cherry tomatoes – These soften and burst in the oven, adding a little juiciness to the mix. No need to cut them. You can use other colors of tomatoes instead.
- Purple potatoes – Slightly earthy and a nice visual contrast. Cut into halves or quarters so they cook through in time. If they’re on the large side, cut them into 1-inch cubes. Baby red potatoes or baby yellow potatoes also work here.
- Red onion – Brings sweetness and a touch of color. Slice into wedges or thick strips so it holds its shape when roasted.
- Avocado oil (or olive oil) – Avocado oil has a high smoke point and neutral flavor making it perfect for roasting. Olive oil works too, but has a lower smoke point than avocado oil.
Crowded veggies steam. Spaced veggies roast.
If your veggies are piled high, split them across two pans. It’s the easiest way to get that golden, slightly crisp finish without turning everything mushy.
Recipe FAQs
Yes! Just keep cook times in mind. Root veggies like beets or sweet potatoes will take longer, while zucchini and asparagus roast faster. Try to group veggies with similar roasting times, or roast in stages.
Two common reasons: the pan was overcrowded, or the veggies weren’t fully dry before tossing with oil. Give them space to roast, not steam.
Expert Tips
Storage Instructions
Refrigerator:
Let the vegetables cool completely, then store them in an airtight container in the refrigerator. They’ll keep for 4–5 days.
Reheating:
Reheat in a 400°F oven or air fryer for 5 to 8 minutes to bring back some crispiness. The microwave works in a pinch but the vegetables will be softer.
Serving Suggestions
These roasted vegetables work alongside just about any protein. My roasted chicken thighs are crispy-skinned and seasoned simply so they don’t compete with the vegetables. My gluten-free fried chicken is a good option if you want something more substantial on the plate. And if you’re in the mood for fish, my gluten-free baked teriyaki salmon an easy weeknight option that pairs well with a big batch of vegetables on the side.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Sheet Pan Roasted Vegetables
Ingredients
- 1 head broccoli - cut into florets
- 1 red bell pepper - sliced
- 2 carrots - cut into coins
- 1 yellow squash - cut into coins
- 5 oz yellow cherry tomatoes
- 8 oz small purple potatoes - sliced in half or quarters
- ½ red onion - sliced
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- Cut all vegetables as directed in the ingredient list. Try to keep pieces similarly sized so everything roasts evenly. Cut carrots and potatoes smaller than the other vegetables since they take longer to cook through.
- Place 1 head broccoli, 1 red bell pepper, 2 carrots, 1 yellow squash, 5 oz yellow cherry tomatoes8 oz small purple potatoesand ½ red onion in a large mixing bowl. Drizzle with 2 tablespoons avocado oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper and toss until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan. If needed, use two sheet pans.
- Sprinkle with salt and pepper before cooking.
- Roast for 25 to 35 minutes, stirring halfway through, until the vegetables are tender and the edges are starting to caramelize. Keep an eye on the broccoli and squash as they may be done before the carrots and potatoes.
Notes
- Vegetables: The mix in this recipe is a starting point. Swap in whatever you have on hand. Just keep cook times in mind, since root vegetables like sweet potatoes take longer, while zucchini and asparagus roast faster.
- Oil: Avocado oil is ideal for roasting due to its high smoke point. Olive oil works too.
- Storage: Store in an airtight container in the refrigerator for up to 4 to 5 days. Reheat in the oven or air fryer at 400°F for 5 to 8 minutes.
Perfect, thank you!
Hello Megan! I really appreciate you sharing your meal prep ideas! I did have a question though… when you make your rainbow of veggies at the beginning of the week, do you store each veggie separately, or together? And how do you tend to reheat them?
Hi Michelle! I store them all together and then I either reheat in the microwave or oven depending on how much time I have!