These oven-roasted rainbow vegetables are colorful, low-effort, and endlessly useful. I make a big batch at the start of the week, and somehow they always disappear — folded into tacos, tossed on a grain bowl, or layered next to roasted chicken thighs when guests are coming over.
They’re easy, colorful, and totally gluten-free — and they don’t ask for much. Just chop, toss, roast, done. This is my go-to side when I want something vibrant on the table without hovering over the stove.
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
Ingredients
TIP
Crowded pans steam. Spaced pans 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.
Ingredient Notes
- Broccoli – Cut into bite-sized florets so they roast evenly. Leave a bit of stem on — 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 — 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 — they roast whole. 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 — ideal for roasting. Olive oil works too, but has a lower smoke point than avocado oil.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
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
Fridge:
Let the vegetables cool completely, then store them in an airtight container in the refrigerator. They’ll keep for 4–5 days without losing too much texture.
Reheating:
Reheat in a 400°F oven or air fryer for 5–8 minutes to bring back some crispiness. The microwave works in a pinch, but the veggies will be softer.
More gluten-free sides to try
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 purple potatoes - sliced in half or quarters
- 1/2 red onion - sliced
- 2 tablespoons avocado oil - or coconut oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 350F. Line a large baking sheet with aluminum foil or parchment paper.
- Cut all of your vegetables.
- Place vegetables in a large mixing bowl. Mix with oil making sure all of the vegetables are covered. Add additional oil if necessary.
- Spread out vegetables on your baking sheet so that they are in a single layer. Some overlapping is okay.
- Sprinkle with salt and pepper before cooking.
- Bake for 35-45 minutes, mixing every 15 minutes or so, until all of the vegetables are cooked through.
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!