When you want to do more than just paint the town red, there’s a whole rainbow of colors to add vibrance to your dinner plate! Since we eat with our eyes first, just one glance at these gorgeous rainbow sheet pan roasted Vegetables will satisfy with an aesthetically pleasing array of fresh produce. Tender, flavorful, and brilliantly simple, you can’t help but smile when you can taste the rainbow in such a healthy way!
Everyone knows it’s important to eat your greens, but what about your reds, oranges, yellows, and beyond? There’s a whole spectrum of foods you’ll miss out on if your meals are a bland beige. It’s not difficult to add a splash of color when you know where to start.
This dish is more than just eye candy; it has style AND substance in every alluring bite. That’s no accident, of course. Here are the flavorful components that make it truly shine.
Tomatoes – Plump, juicy cherry tomatoes burst with flavor when roasted, concentrating all their rich savory tastes. You can even have a rainbow of tomatoes, using a variety of red, yellow, green, and even purple cherry or grape tomatoes here.
Carrots – Another vegetable of many hues, heirloom carrots can be yellow, white, or purple, but simple orange carrots are still quite lovely, too. Earthy and subtly sweet, they go with pretty much everything.
Bell pepper – Red bell peppers get all the love, but did you know that yellow bell peppers actually have three times more Vitamin C than their ruby red brethren! That’s 306% of the daily recommendation of vitamin C per 100 grams.
Asparagus – These young shoots are best known as a spring vegetable, but they’re hard to resist whenever they pop up at the market. Seek out fat stalks for roasting, since skinnier ones are more likely to dry out and burn.
Broccoli – The little trees that kids either love or love to hate, broccoli is one of the most readily- available fresh vegetables, no matter the season. It’s never a bad idea to have some on hand, since it goes so well in almost any dish.
Red onion – Any allium would be delicious in this mix, but only red onions have the unique ability to color shift depending on PH. If they’re in a more alkaline solution, they’ll turn purple, but in a more acidic environment, they’ll become a brighter red or even pink.
The very compounds that give fruits and vegetables their vibrant hues are the same ones that prove beneficial nutrients when we eat them. The bolder and dark the color, the more concentrated those vitamins and minerals. Eating a wide variety of colors will ensure you’re getting a diverse array of phytochemicals for a well-balanced diet.
Four seasons mean there are four different opportunities to completely shake up your menu, incorporating all the best produce out there at the peak of perfection. Here are just a few suggestions for changing your rainbow throughout the year. Don’t be afraid to mix and match your favorite to make a bold new color scheme, too.
While delicious served alongside any main dish, you can turn this into a meal in and of itself with a few quick twists. Make a grain bowl with quinoa, rice, or barley, and add in beans like chickpeas, navy beans, or black beans for protein. If you’re in a rush, toss it with pasta and pack it to go, to enjoy warm, at room temperature, or chilled. If you’re trying to eat more leafy greens, turn it into salad with a base of arugula or spinach instead.
Yes! You’ll want to use a silicone mat to make sure nothing sticks to the pan. Lightly mist the vegetables with water to make sure the seasonings stick and spritz them again every 10 – 15 minutes while baking.
You bet, we love air fryer roasted vegetables! Air fryers are pretty small though, so you will have to cook this in two or three batches. Air fry at 370 degrees for 20 – 24 minutes or until crispy (but not burned). You can prepare them in batches and specifically select the cooking time for each vegetable if you’d like to be really precise.
No problem, the more the merrier! Use two sheet pans to keep everything spread out in one even layer, and rotate the sheets halfway through roasting.
Stored in an airtight container in the fridge, this dish should keep nicely for up to one week.
Vegan Rainbow Sheet Pan Roasted Vegetables Recipe by Michelle Cehn. Gorgeous rainbow veggie photos by J.J. Steele. Article written with support from Hannah Kaminsky. Please note that this article may contain affiliate links which supports our work at World of Vegan.