Rainbow roasted sheet pan veggies that are cooked to the perfect texture! This sheet pan recipe includes a delicious assortment of vegetables. No need to cook anything separately—everything cooks up together in under 30 minutes!
Looking for the perfect side dish to accompany tonight’s dinner? This sheet pan veggie recipe contains all the colors of the rainbow, and comes together in under 30 minutes! The vegetables are perfectly seasoned and roasted on the same pan until tender.
If your house is anything like mine—vegetables are a bit tricky to serve. When there’s a roasted vegetable as a side, it’s boring and not everyone’s favorite. This is where roasted sheet pan veggies come to in save the day. There’s variety, flavor, and something for everyone!
Sheet pan veggies are also pretty darn tasty, which is important when it comes to serving food to the family. I’m big on family friendly dishes that are easy to prep and serve. These rainbow roasted vegetables can be cut up in the morning, and quickly spread out on a pan for roasting in the evenings for dinner.
Why You Should Make Sheet Pan Veggies Regularly
Ready to taste the rainbow? Studies suggest you should be eating a variety of color-rich vegetables because the nutrients responsible for each color have different protective properties. Red foods, such as tomatoes, contain antioxidants, including lycopene. Orange foods, such as carrots, are high in carotenoids, including alpha-carotene and beta-carotene.
To get all those nutrients, it’s a good idea to bring in rainbow roasted sheet pan veggies regularly. Here’s a little bit more about each vegetable included in this recipe:
- Peppers: Bell peppers are an excellent source of vitamin A, vitamin C, and potassium. They also contain a healthy dose of fiber, folate, and iron.
- Carrots: Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium. They also contain carotenoids and antioxidants.
- Zucchini: Zucchini is a great source of vitamin C, and also contains vitamin b6, riboflavin, and manganese.
- Broccoli: Broccoli is a nutrient powerhouse! It’s rich in fiber, vitamin C, vitamin K, iron, and potassium. It also has magnesium! It’s also a cruciferous vegetable that helps support estrogen and hormone metabolism.
- Onions: Onions are a great way to support gut health, as they are one of the only foods rich in prebiotics (what help support and feed probiotics). They also contain antioxidants, flavonoids, vitamin C, folate, vitamin B6, and potassium.
How to Make Sheet Pan Veggies
Making sheet pan veggies couldn’t be easier! It’s tasty, beautiful, and it doesn’t get much better than having fun making a rainbow out of vegetables. Here’s how to make it:
- Prepare your oven. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Arrange your veggies. Arrange the vegetables on the baking sheet by color. Drizzle the vegetables with the oil.
- Season the veggies. In a small bowl, combine the Italian seasoning, salt, garlic, and black pepper. Sprinkle the mixture evenly over everything in the pan. Toss gently to combine.
- Roast and serve. Roast until the vegetables are golden brown in spots and the carrots are fork tender, about 20-25 minutes. Drizzle with the lemon juice before serving.
What Temperature is Best For Roasting Vegetables?
The sweet spot when it comes to the best temperature for roasting vegetables is 400 degrees. You can roast just about any vegetable to the perfect texture at this temperature. Vegetables will become tender, and turn slightly golden brown. When you go higher, vegetables tend to brown before becoming tender. Stick will 400 degrees, and let the vegetables cook for 20-25 minutes.
Can I Make Substitutions?
Yep! You can customize sheet pan veggies according to the vegetables you have on hand or whatever is in season. Here are some swaps I’ve had success with:
- Use 1-inch asparagus pieces in place of zucchini
- Use butternut squash or yellow squash in place of yellow pepper
- Swap in purple sweet potato or orange sweet potato instead of carrots. If you do this, you’ll need 1 medium sweet potato. Toss the sweet potato pieces in about 1/2 tablespoon of the oil and roast them on the sheet pan for 10 minutes. Then, add the rest of the veggies to the pan and drizzle them with the remaining oil. Toss all the veggies in the spices. Cook for 20 minutes, or until the vegetables are tender.
What Type Of Pan Should You Roast Vegetables On?
The best pan for roasting vegetables is a rimmed baking sheet. The rim will prevent the oil and vegetables from sliding off, which is important when you’re roasting chopped vegetables. It will also help the vegetables cook evenly because the heat will continue to circle the vegetables. I like to use large sheet pans (about 20 inches long) when making sheet pan recipes because it gives you plenty of room. Make sure to always line your baking sheet with parchment paper.
Sheet Pan Tips + Tricks
- When roasting veggies, you definitely want to line your pan with parchment paper.
- Make sure all of the vegetables are the same size. The vegetables should all be cut into 1-inch pieces.
- The easiest way to test for doneness is with a fork.
- Check the carrots for doneness at the end as they’ll be the last vegetables to become tender.
- If you don’t have Italian seasoning, use dried parsley, oregano, or basil.
How to Serve Sheet Pan Veggies
In addition to eating sheet pan vegetables as a side dish, here are some easy ways to enjoy roasted veggies for a delicious and nutrient-dense meal:
- Burrito bowl: Top with ground meat, salsa, avocado, cilantro and lime juice.
- Curry: Serve with rice, chicken and your favorite curry sauce.
- Salad: Serve over a bed of greens topped with Primal Kitchen dressing.
- Breakfast: Top with a couple of over easy eggs and sausage, or add to Breakfast Fried Rice for an extra boost of veggies.
Storage and Reheating
To Store: Store leftovers in an airtight container in the refrigerator for 5-7 days.
To Freeze: Store roasted vegetables in an airtight freezer-safe container in the freezer for up to 3 months. Let the veggies thaw in the refrigerator when you’re ready to eat them. Note: Squash will become slightly soft when frozen.
To Reheat: You can reheat veggies in the microwave until warm, however they will become slightly mushy. The best way to reheat roasted veggies is in the oven. Pleace the veggies on a sheet pan and cook at 400 degrees for 5-7 minutes, or until warm and crispy.
Stocking the Pantry
I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like coconut oil and spices. For a complete list of my recommend pantry items and what I use in my home, check out my Baking and Cooking Resources Page.
Other Recipes You’ll Love
- Sheet Pan Steak Fajitas
- Sheet Pan Chicken, Broccoli, and Sweet Potatoes with Garlic Herb Aioli (Whole30, Paleo)
- Healthy Orange Chicken
- Healthy Beef and Broccoli Stir Fry
- Egg Roll in A Bowl (Whole30, Keto, Paleo)
- 1 red bell pepper, chopped into 1-inch pieces
- 2 large carrots, peeled and sliced into 1/2-inch coins
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 medium zucchini, cut in half lengthwise and sliced into 1/2-inch slices
- 2 cups broccoli florets
- 1 small red onion, chopped into 1-inch pieces
- 3 tablespoons olive or avocado oil
- 2 teaspoons Italian seasoning
- 3/4 teaspoon sea salt
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Arrange the vegetables on the baking sheet by color. Drizzle the vegetables with the oil.
- In a small bowl, combine the Italian seasoning, salt, garlic, and black pepper. Sprinkle the mixture evenly over everything in the pan. Toss gently to combine.
- Roast until the vegetables are golden brown in spots and the carrots are fork tender, about 20-25 minutes. Drizzle with the lemon juice before serving.
- Store leftovers in an airtight container in the refrigerator for 5-7 days.
To freeze, store roasted vegetables in an airtight freezer-safe container in the freezer for up to 3 months. Note: Squash will become slightly soft when frozen.
You can reheat veggies in the microwave until warm, however they will become slightly mushy. The best way to reheat roasted veggies is in the oven. Pleace the veggies on a sheet pan and cook at 400 degrees for 5-7 minutes, or until warm and crispy.
What did you think about this sheet pan veggies recipes? Tried a different variation? I’d love to hear about it!