How to Make Oven-Roasted Rainbow Vegetables

You’re gonna love this recipe for oven-roasted rainbow vegetables! They are beautiful, they are healthy and they are gorgeous rainbow colors! The secret is the rainbow carrots, rainbow peppers, and rainbow tomatoes! The red onion also gives a color pop! So many shades of red, orange, yellow, and green! I made these the other night and it was wow factor! I can’t wait to make them again. I hope you love this recipe as much as I do! I like the veggies to be a little crunchy and I like to serve them over red-lentil pasta. I bet these would also go fantastic in a pasta salad or over-baked fish! Sending love to you all! Please let me know what you think in the comments!

Oven-Roasted Rainbow Vegetable Ingredients

1 medium-sized potato (I used a Kennebec potato)
1/2 red onion
1 small zucchini
1 bok choy leaf
10 cherry tomatoes (I used multi-colored heirloom tomatoes)
3-4 carrots peeled (I used multi-colored carrots)
1 green onion
3 baby bell peppers (I used one red, one orange, and one yellow)
10 almonds (I used salted roasted almonds)
1/2 tbsp sunflower seeds
1.5 tbsp extra virgin olive oil
1/4 tsp cumin
1/4 tsp salt
1/4 tsp garlic powder
pinch of cayenne pepper
pinch of paprika

Instructions

1. slice the potato into 1-inch chunks, pour into a bowl, and add 1/4 tsp olive oil, toss
2. place a silicone mat onto a baking sheet and then spread the potatoes chunks onto it in one even layer
3. preheat the oven to 350°, and place potatoes into the oven as it pre-heats
4. peel the red onion and slice vertically like an apple, place in a mixing bowl
5. cut zucchini and bok choy into small chunks and add to the bowl
6. cut cherry tomatoes in half and put them in the bowl
7. peel carrots cut them into round pieces, and place them in the bowl
8. cut the green onion into small pieces and add to the bowl
9. cut the tops off the baby bells peppers and cut them into chunks (remove the seeds if you desire)
10. toss the almonds and sunflower seeds into the bowl
11. add olive oil and seasonings to the bowl and pour vegetables out onto a silicone mat-lined baking sheet
12. once the oven is preheated bake for 30 minutes, and toss both the vegetables and potatoes occasionally with a spatula (potatoes cook for 45 minutes since they were put in during the preheating)
13. pour potatoes and veggies into a serving dish, mix and serve!

Tips: this dish goes great over red lentil pasta or whole-grain pasta! It’s also an excellent side dish and would be fabulous over fish!

If you like this recipe you will love this one too: How to Make Oven-Roasted Potatoes with Onions

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