Sheet Pan Rainbow Roasted Veggies


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  • 2 red bell peppers, cut into 1-inch chunks
  • 4 carrots, cut into 1/2-inch semicircles (or use baby carrots)
  • 2 yellow squash, cut into 1/2-inch semi-circles
  • 1-pound broccoli, trimmed and cut into bite size pieces
  • 1 red onion cut into 1/2 inch thick wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil


  1. Preheat the oven to 400 degrees F.
  2. In one large bowl, add ½ tablespoon of oil and gently toss onions, then place onto a sheet pan. Do the same for every veggie.
  3. Arrange them in a single layer sheet pan in the order of the rainbow: red bell pepper, carrots, yellow squash, broccoli and red onion.
  4. Sprinkle with kosher salt and black pepper.
  5. Cook for 20-25 minutes or until they’re just starting to brown and the carrots are fork-tender. Your kids will LOVE tasting the rainbow.

Nutritional Information

Serving size: 3-4
Calories: 109
Total Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 6 g
Sodium: 226 mg
Carbs: 11 g
Protein: 2 g


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