Sheet Pan Rainbow Roasted Veggies
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Calories: 173kcal
Ingredients
- 2 red bell peppers (cut into 1-inch chunks)
- 4 carrots (cut into 1/2-inch semicircles)
- 2 yellow squash (cut into 1/2-inch semi-circles)
- 1 lb. broccoli (trimmed and cut into bite size pieces)
- 1 red onion (cut into 1/2 inch thick wedges)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. olive oil
Instructions
- Preheat the oven to 400℉.
- In one large bowl, add ½ Tbsp. of oil and gently toss onions, then place onto a sheet pan. Do the same for every veggie.
- Arrange them in a single layer on a sheet pan: red bell pepper, carrots, yellow squash, broccoli and red onion.
- Sprinkle with salt and black pepper.
- Cook for 20-25 minutes or until they’re just starting to brown and the carrots are fork-tender.
Nutrition
Calories: 173kcalCarbohydrates: 23gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 324mgPotassium: 984mgFiber: 8gSugar: 11gVitamin A: 12960IUVitamin C: 200mgCalcium: 102mgIron: 2mg
Nutrition Facts
Sheet Pan Rainbow Roasted Veggies
Amount per Serving
Calories
173
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
324
mg
14
%
Potassium
984
mg
28
%
Carbohydrates
23
g
8
%
Fiber
8
g
33
%
Sugar
11
g
12
%
Protein
6
g
12
%
Vitamin A
12960
IU
259
%
Vitamin C
200
mg
242
%
Calcium
102
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
I’ve done this before with veggies, including cherry tomatoes, they are all good this way. I like to add garlic powder as well and roast a bit longer for a toasty appearance.