Sheet-Pan Roasted Rainbow Veggies
Roasting caramelizes veggies and wins over picky eaters. Cut pieces similar sizes so they cook evenly.
Use whatever is in the fridge: broccoli, carrots, peppers, cauliflower.
Finish with flaky salt and lemon.
Colorful sheet-pan roasted vegetables with olive oil and herbs — the easiest gluten-free side for any dinner.
Sheet-Pan Roasted Rainbow Veggies
Colorful sheet-pan roasted vegetables with olive oil and herbs — the easiest gluten-free side for any dinner.
Servings: 6 side servings
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 3 carrots sliced
- 1 bell pepper chunked
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss veggies with oil and seasonings on a sheet pan.
- Roast 25–35 minutes, flipping once, until edges are browned and tender.
- Season to taste and serve hot.
Notes
Don’t crowd the pan — use two sheets if needed for crisp edges.
