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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.

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 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 99kcal
Author: Megan

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: 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