Easy Rainbow Roasted Vegetables are a mix of broccoli, cauliflower, sweet potato, juicy bell peppers, zucchini, squash and lovely spices!
Our family loves to pair these with Grilled Skirt Steak or Creamy Honey Dijon Pork Chops as a nutritious side dish.
Summer vegetable recipes are my jam, and this is a quick and easy side dish that goes with everything!
Easy Rainbow Roasted Vegetables
What makes this recipe so amazing? Besides being quick and easy, it’s an amazing combination of color, texture, and spices. It’s also naturally vegetarian and vegan!
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to make these rainbow roasted vegetables. As always, you can find the full printable recipe located in the recipe card below.
- Sweet Potato – peeled and diced into 1″ cubes (about 1½ cups)
- Cauliflower – cut info florets
- Broccoli – cut info florets
- Red Bell Pepper – chopped
- Zucchini –cut into half moons
- Squash – cut into half moons
- Salt & Pepper
- Garlic Powder
- Onion Powder
- Italian Seasoning
- Parsley – fresh chopped, optional
- Olive Oil
How To Make Rainbow Roasted Vegetables
PRO TIP This recipe is so easy to whip up and put in the oven, especially if you prep and chop ingredients ahead of time!
Remember to preheat oven to 415 degrees F and line a large rimmed baking sheet with foil and spritz with non-stick spray.
PREP VEGETABLES In a large bowl combine the diced sweet potato and cauliflower and toss with 1 tbsp olive oil, ½ tsp salt and ¼ tsp black pepper. Toss to coat and then spread into an even layer on the baking sheet. Roast for 10 minutes. Stir the potatoes and cauliflower and then push to one side of the pan.
These veggies need a bit longer to roast than the others to ensure a tender roast!
PREP QUICK ROASTING VEGGIES Combine the remaining vegetables in the same large bowl and toss with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, ½ tsp onion powder and ½ tsp Italian seasoning.
MIX TOGETHER Add the seasoned vegetables to the pan with the sweet potato and cauliflower, making sure to give all the vegetables plenty of room, allowing them to roast evenly. Continue roasting for an additional 15 to 20 minutes, stirring the vegetables again halfway through, until they are tender.
GARNISH After all of the veggies are finished baking, remove from the oven and garnish with the freshly chopped parsley. Enjoy!
Can I Roast Frozen Vegetables?
The short answer is NO, you should not roast frozen vegetables.
When vegetables are frozen and then defrosted, they tend to lose a lot of moisture in the process. You’ll end up with a less than desirable texture.
Your best bet is to use fresh veggies when roasting.
Tips and Variations
Here are a few tips along with my favorite ways to switch up the recipe to customize it the way my family likes it.
- If you have all the ingredients prepped in the fridge before you make it, it comes together SO quickly. Prep ahead!
- Want spicy? Add a few sprinkles of red pepper flakes to kick up the spice level!
- Add lemon or serve with lemon wedges for a little pop of flavor right before serving.
What is the Difference Between Roasting and Baking Vegetables?
It depends on the foods being cooked and the temperature it’s being cooked at.
Roasting requires higher baking temperatures for the duration of the cooking process.
Baking happens at a lower temperature for a longer amount of time, usually about 375 F or below.
More Easy Vegetable Recipes
Need more side dishes with vegetables? Here are a few of our favorite ways to make them!
- Parmesan Roasted Broccoli
- Cheesy Garlic Roasted Asparagus
- Easy Sautéed Zucchini Recipe
- Elote Mexican Grilled Corn
I can’t wait for you to try out these amazing Rainbow Roasted Vegetables! I know you’ll love them as much as we do.
Easy Rainbow Roasted Vegetables
Ingredients
- 1 medium sweet potato, peeled and diced into 1" cubes (about 1½ cups)
- 2 cups cauliflower, cut into florets
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- 2 cups broccoli, cut into florets
- 1 medium red bell pepper, chopped
- 1 medium zucchini, cut into half moons
- 1 medium yellow squash, cut into half moons
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- 1 tbsp parsley, freshly chopped, optional
Instructions
- Preheat oven to 415 degrees F. Line a large rimmed baking sheet with foil and spritz with non-stick spray.
- In a large bowl combine the diced sweet potato and cauliflower and toss with 1 tbsp olive oil, ½ tsp salt and ¼ tsp black pepper. Toss to coat and then spread into an even layer on the baking sheet. Roast for 10 minutes. Stir the potatoes and cauliflower and then push to one side of the pan.
- Meanwhile, combine the remaining vegetables in the same large bowl and toss with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, ½ tsp onion powder and ½ tsp Italian seasoning.
- Add the seasoned vegetables to the pan with the sweet potato and cauliflower, making sure to give all the vegetables plenty of room, allowing them to roast evenly. Continue roasting for an additional 15 to 20 minutes, stirring the vegetables again halfway through, until they are tender.
- Garnish with freshly chopped parsley and enjoy!
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
Chocolate Peanut Butter Cup Zucchini Bread
Sherrie
I made this and it turned out so great my family has asked me to make it again for Thanksgiving! And this is coming from someone who DOES NOT cook and avoids it at all costs! It looked just like the pics! Thank you!
Kathybeam
What can I use in place of Olive oil?
Shawn
Try avocado oil!