Rainbow Roasted Vegetables

Rainbow roasted vegetables are a simple side dish that is so easy to make.

I am always on the lookout for simple side dishes, and this one fits the bill. I am a big believer that food doesn’t need to be fussy or complicated to be delicious.

No matter what style of eating you live by (vegan, paleo, gluten free, everything-eaters), I’ve yet to see a style of eating that is anti-veggie. Don’t you just love when we can all agree on things!? 🙂

I also have heard many times that you eat with your eyes first. Meaning that visual appeal makes a dish taste even better. That is just one of the many reasons why I love making these rainbow roasted vegetables. Just look at all that beautiful color!

The flavors I am using are simple: olive oil, garlic and thyme.

Side note: I grow fresh thyme in my backyard. This sounds a lot fancier than it really is. I planted it two years ago, and I have done virtually nothing to keep it alive (<- my favorite kind of plant!).

And thyme is a creeper too, y’all! Meaning that it spreads and grows. I actually have a tough time keeping it contained.

If you don’t have any fresh thyme, feel free to use dried thyme. You may want to reduce the amount used, since dried thyme is a little stronger.

I am also using garlic powder/ granulated garlic. Why? This coats the veggies easier than fresh garlic, and that way you don’t end up with chunks of garlic. Feel free to experiment with using fresh garlic, though.

Rainbow Roasted Vegetables Recipe

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Rainbow Roasted Vegetables

Rainbow roasted vegetables are a simple and flavorful side dish that your family will love.

Course Side Dish

Cuisine American

Keyword roasted mixed vegetables, roasted vegetables

Prep Time 8 minutes

Cook Time 20 minutes

Total Time 28 minutes

Servings 6 large servings

Calories 125 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 cup whole crimini mushrooms
• 1 squash
• 1 zucchini
• 1 small red onion
• 1 head of broccoli
• 1 red bell pepper
• 1 tablespoon fresh chopped thyme leaves
• 2 tablespoons olive oil
• 1/2 teaspoon granulated garlic
• Salt & pepper to taste (about 1/4 teaspoon salt, 1/8 teaspoon black pepper)

Instructions

1. Preheat oven to 400 degrees.
2. Chop all veggies into similar sized chunks.
3. Place on a baking sheet lined with parchment paper.
4. Drizzle with olive oil.
5. Sprinkle with thyme, garlic, salt and pepper.
6. Lightly toss the veggies with your hands to coat.
7. Roast in a preheated 400 degree oven until tender (about 20 minutes).

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Rainbow Roasted Vegetables

Amount Per Serving

Calories 125 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 15mg1%

Potassium 695mg20%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 5g6%

Protein 2g4%

Vitamin A 14070IU281%

Vitamin C 72.3mg88%

Calcium 79mg8%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

I hope you enjoy this recipe! Pin and share if you like it.