Brighten up your plate and nourish your body with these colorful roasted vegetables! Eating the rainbow isn’t just pretty—it delivers a variety of powerful nutrients your body craves. Each vibrant color brings its own health-boosting benefits, from heart-loving reds to detoxifying greens, making this dish a delicious way to support overall wellness.
Colorful Roasted Vegetables
Ingredients
- 1 bell pepper (red, orange, or yellow) cut into 1” squares
- 2 carrots peeled and cut on the diagonal so each piece is about ½″-thick at the widest part
- 1 crown of broccoli cut into bite-sized florets
- 1 small red onion cut into ½”-wide wedges
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine salt
Instructions
- Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- On the baking sheet, gently toss the vegetables with the olive oil and salt. Arrange them evenly across the baking sheet.
- Bake for 25 to 30 minutes, stirring halfway, until the edges are turning nicely golden and the vegetables are easily pierced through by a fork.
- Serve while warm. Leftover roasted vegetables will keep well in the refrigerator for up to five days.
Notes
Credit: Cookie and Kate