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Sheet Pan Rainbow Roasted Vegetables


  • Author: Noelle
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Diet: Gluten Free

Description

Ready to taste the rainbow? This sheet pan rainbow roasted vegetables recipe contains all the colors of the rainbow, which means it’s rich in a variety of antioxidants and immune-boosting compounds. And bonus! It’s super easy to make—everything roasts in the oven on one pan! This sheet pan recipe is also low carb, and whole30 friendly!


Ingredients

Scale
  • 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 coconut oil, melted
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper. 
  2. Arrange the vegetables on the baking sheet by color. Drizzle the vegetables with the coconut oil and season it with the garlic, salt, and pepper.
  3. Roast until the vegetables are golden brown in spots and the carrots are fork tender, 20-25 minutes. Drizzle with the lemon juice before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Keywords: roasted vegetables, sheet pan roasted vegetables, low carb roasted veggies, whole30 roasted veggies

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