Easy Sheet Pan Roasted Vegetables
How are those New Year’s resolutions going about trying to eat more vegetables? Just in case you need some colorful veggie inspiration, for either your resolutions or to avoid gorging on chocolate and peanut butter, this rainbow roasted vegetable medley should do the trick. Seeing the rainbow ought to convince picky eaters of any age to eat their vegetables, and roasting vegetable like this is about as easy as it gets in terms of simple side dishes. Cleanup is as easy as tossing away a sheet of foil. I actually eat roasted vegetables as a main dish quite often. Eating the rainbow does a body good and I’ve never met a roasted veggie I didn’t like!
What’s in the Roasted Vegetable Medley?
To make the sheet pan roasted vegetables, I used:
Bell peppers Carrot Broccoli florets Red onion Olive oil Salt and pepper Fresh parsley
What Are Good Vegetables to Roast?
Here I used red bell peppers, carrots, an orange-yellow bell pepper, broccoli, and a red onion, but use what you have on hand and enjoy.
For the orange-yellow category, try sweet potatoes or squash. Green is so easy and Brussels sprouts would be my next go-to, along with sugar snap peas, green beans, or asparagus. For purple, you can use eggplant, purple potatoes, or purple carrots.
How to Roast Vegetables
To make the roasted mixed vegetables, I simply added them to a sheet pan, drizzle them with oil, and seasoned them with salt and pepper. I tossed everything together with my hands, then roasted the veggies for roughly 20 minutes until they were crisp-tender.
How Long to Roast Vegetables
The answer is: it depends. Use the bake times provided in the recipe card below as a jumping off point when making roasted mixed vegetables. Be mindful that not all veggies cook at the same rate, which is why I chose the ones I did. A hunk of butternut squash is going to take much longer to cook than a thin spear of asparagus, for example. Some veggies are very tasty when they’re crisp-tender — such as bell peppers and carrots — but that’s not the case with squash and potatoes. You may have to stagger the cooking times and add things midway through depending on your choices.
Can You Roast Frozen Vegetables?
Technically yes, but I don’t like roasted frozen vegetables as they almost always turn out mushy rather than crisp-tender.
Can You Freeze Roasted Vegetables?
Again, you technically can freeze roasted vegetables once they cool to room temperature, but I don’t like to. The high water content in the veggies makes them expand once frozen. Then, once reheated they’re often mushy or grainy in texture. No thanks!
Tips for Making Roasted Mixed Vegetables
The vegetables shrink considerably while baking so don’t be afraid to pack them in pretty tightly on your baking tray. I kept the roasted vegetables seasoning as basic as it gets. Olive oil, kosher salt, and freshly ground black pepper. I honestly don’t need more because I think that roasting brings out the natural sweetness and flavor of the veggies. But if you need some extra zip, add minced garlic, granulated onion, or Italian seasoning. Or before serving add pizzaz with fresh basil or mint. Try a finishing drizzle of balsamic vinegar or a light vinaigrette like this or this. A sprinkle of Parmesan cheese like I did here is always tasty too, or dip them in some dreamy tahini dressing.
More Healthy Vegetable Sides:
Parmesan Balsamic Roasted Broccoli — Even people who don’t like to eat their veggies will love broccoli prepared this way! Easy, healthy, and full of flavor from the balsamic and Parmesan! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Balsamic Roasted Brussels Sprouts – Think you don’t like Brussels sprouts? The balsamic glaze on these will change your mind! Best Brussels sprouts ever! Fast, easy, and accidentally healthy!
Herb-Roasted Tri-Colored Carrots — Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!
Grilled Vegetables with Basil Vinaigrette — Grilling gives these simply prepared vegetables the perfect amount of smoky flavor! The basil vinaigrette is loaded with layers of flavor and ready in 1 minute! Healthy, fast, easy, minimal cleanup = the perfect recipe!
Orange and Honey Roasted Carrots — A fast, EASY, and holiday-friendly side dish everyone will love!! The honey orange glaze adds such great FLAVOR and really jazzes up roasted carrots!!
Roasted Fall Vegetables with Chickpeas — Fast, easy, HEALTHY, and a great recipe to try as a meatless main or as a satisfying plant-based lunch!! So much FLAVOR in the veggies from the spices and the chickpeas turn crispy!!
