Blog post

Rainbow Roasted Veggies

February 6, 2019Mikaela Ian

When I don’t feel like thinking about what I want to cook, I generally throw things in the oven and hope for the best. I love making sheet pan meals, especially during the week when I don’t have a lot of time to get things together.

I thought I was being smart until I talked to my cousin who told me she roasts a big pan of veggies on a Sunday to eat during the week with various proteins or to throw into tacos/burritos. I thought that made so much sense!

So last Sunday, I went into my kitchen, chopped up a bunch of veggies and wrote this recipe for you. The key to perfectly roasted veggies is to ensure everything is the same size and to roast similar vegetables together.

On one pan, I put carrots, sweet potatoes and peppers since they take longer to cook. And on the other, I threw zucchini, cauliflower and broccoli together. Now, I have options for the week! Let’s get to it!

Rainbow Roasted Veggies

An easy delicious recipe to make on a Sunday and eat all week with salads, in a taco, with a side of eggs and more!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8


  • 2 bell peppers chopped I used red and green
  • 1 head of broccoli
  • 1 head of cauliflower
  • 2 large carrots, washed and sliced on the diagonal
  • 2 cups butternut squash, diced About half a squash
  • 2 tbsp olive oil
  • 1 tsp salt and pepper
  • 1 tsp cumin


  • Preheat oven to 425.
  • Spray two sheet pans with cooking spray and set aside. 
  • Chop all veggies into bite sized pieces.
  • Add root veggies to one pan and cruciferous to the other. 
  • Season with salt, pepper and cumin and drizzle with olive oil. 
  • Toss until coated evenly. Put root veggies in the oven for 10 minutes and then put ther remaining veggies. 
  • Flip veggies halfway through. Veggies are done with the have brown edges. 
  • Serve immediately or pack away to eat during the week. 

Let me know if you try this recipe and what you serve it with!

Prev Post Next Post