Rainbow Roasted Veggies

Mikaela 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!

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

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