Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Meal Prep Sheet Pan Roasted Rainbow Vegetables
Make meal preparation easy, healthy and delicious with these meal prep sheet pan roasted rainbow vegetables. They're ready in under an hour, making for an easy vegetable side for any meal. Gluten-Free, Dairy-Free, Paleo, Vegan and Healthy.
5
from
2
votes
Print
Pin
Course:
Side Dish
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
8
servings
Calories:
99
kcal
Author:
Megan
Cook Mode
Prevent your screen from going to sleep
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
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:
99
kcal
|
Carbohydrates:
14
g
|
Protein:
3
g
|
Fat:
3
g
|
Sodium:
333
mg
|
Potassium:
559
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
3535
IU
|
Vitamin C:
99.6
mg
|
Calcium:
51
mg
|
Iron:
1.1
mg
Tried this Recipe? Tag me Today!
Mention
@ADashofMegnut
or tag
#adashofmegnut
!