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Rainbow Sheet Pan Roasted Veggies Recipe

Rainbow Sheet Pan Roasted Veggies

This beautiful array of rainbow roasted veggies is easy to make on a single sheet pan! It's delicious served atop a bed of quinoa, rice, barley, or just served on the side of any main dish.
Course Sides
Cuisine American
Keyword dairy-free, keto, paleo, sheet pan, side, vegan, vegetarian, veggies
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Michelle Cehn | World of Vegan


  • 1 cup of cherry tomatoes
  • 2 carrots peeled and sliced into ¼-inch thick rounds
  • 1 yellow bell pepper chopped into bite-sized pieces
  • 1 bunch of asparagus cut into bite-sized pieces
  • 1 cup broccoli florets
  • ½ of a red onion cut into bite-size chunks
  • 2.5 Tbsp olive oil
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of black pepper
  • ½ teaspoon of oregano
  • ½ teaspoon of basil
  • ½ teaspoon of thyme
  • ¼ tsp salt
  • ¼ tsp red pepper flakes optional


  • Preheat oven to 400 degrees F.
  • Line baking sheet with a silicone mat (or parchment paper or a drizzle of oil). Assemble prepared veggies in rainbow color order on the baking sheet: tomatoes, carrots, yellow bell pepper, asparagus, broccoli, red onion.
  • Drizzle with olive oil and evenly sprinkle with garlic powder, black pepper, oregano, basil, thyme, salt, and red pepper flakes (if using). Then, using your hands, mix each color grouping of veggies, one at a time, until evenly coated. It's okay if the colors mix a bit, but they should stay mostly in the rainbow color order.
  • Bake in the oven at 400 for around 30 minutes, or until baked to your liking. Remove from oven and serve, using a spatula to scoop and plate the rainbow of veggies.