A sheet pan with rainbow vegetables that were roasted in the oven with a wooden spoon and a bowl with zucchini, tomatoes, broccoli, purple potatoes, bell peppers and carrots in it.

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

  • One pan, no stress. Toss everything on a sheet pan and roast until golden.
  • Make-ahead friendly. Roast once, reheat as needed, or enjoy cold in bowls and salads.
  • Naturally gluten-free and crowd-pleasing. No special ingredients needed.
  • Make once, use all week. These roasted veggies work in bowls, tacos, frittatas and so much more.

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.

A sheet pan with roasted rainbow vegetables on it including red bell peppers, carrots, yellow squash, yellow tomatoes, broccoli, baby purple potatoes, and red onions with a wooden spoon.

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

Can I use other vegetables?

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.

Why did my veggies turn out soggy?

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

  • Dry your veggies. If you wash your produce right before roasting, give it a quick pat dry. Extra moisture = steam, not browning.
  • One pan is fine. Two pans is better. If you’re roasting for a crowd, don’t cram everything together. Use two pans and rotate halfway through for even roasting — your vegetables (and your oven) will thank you.

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.

A sheet pan with rainbow vegetables roasted in the oven - bell peppers, carrots, squash, tomatoes, broccoli, potatoes and red onions.

More gluten-free sides to try

Finished product of gluten-free pasta salad in a large, white serving platter.

Gluten-Free Pasta Salad

An overhead view of two bowls of gluten free risotto with a bowl of parmesan and a small bowl of fresh parsley.

Gluten-Free Risotto

A close up of gluten-free mashed potatoes in a dutch oven with pats of melted butter and fresh chives with a gold serving spoon.

Gluten-Free Mashed Potatoes

Did you make this recipe?

A bowl of mixed roasted vegetables in a rainbow of colors on a white table.
5 from 1 vote

Sheet Pan Roasted Vegetables

An easy, gluten-free sheet pan side dish that’s perfect for entertaining or prepping ahead. Roast your favorite vegetables until golden and caramelized — no fuss, minimal cleanup, and endlessly adaptable.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings

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.

Notes

You want to cut vegetables like carrots or potatoes small enough that they cook in the same amount of time as other vegetables. 

Nutrition

Calories: 99kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Sodium: 333mg | Potassium: 559mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3535IU | Vitamin C: 99.6mg | Calcium: 51mg | Iron: 1.1mg

3 Comments

  1. 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?

    1. Hi Michelle! I store them all together and then I either reheat in the microwave or oven depending on how much time I have!

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.