Rainbow Roasted Vegetables
Make healthy, easy, and colorful sheet pan veggies super fast in the oven! Get a beautiful rainbow of colors using a mix of vegetables with a similar cooking time.
Ingredients
- 1-2 10 ounces Broccoli crowns, chopped
- 4 large Carrots sliced into rounds
- 2 cups 8 ounces Grape tomatoes
- 8 ounces Baby bella mushrooms sliced
- ½ large Red onion chopped
- 3 tablespoons Extra virgin olive oil
- 3 cloves Garlic minced
- 1 teaspoon Dried oregano
- ½ teaspoon Dried thyme
- 1 teaspoon Fine sea salt
- ½ teaspoon Freshly ground black pepper
- Fresh parsley chopped for garnish
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Cut the broccoli, carrots, mushrooms, and onion into bite-sized pieces. Place all of the vegetables on the baking sheet.
- Drizzle olive oil over the vegetables, then sprinkle them with garlic, oregano, basil, thyme, sea salt, and black pepper. Stir the vegetables, to ensure they are evenly coated in olive oil and spread out into an even layer.
- Roast in the oven for 7 minutes. Briefly remove from the oven to toss the vegetables, then roast for an additional 7 minutes or until they start to turn brown and the veggies are cooked through.
- Remove from the oven and allow them to cool slightly before serving. Serve warm. Enjoy!
Notes
- Cut the pieces a uniform size so they cook evenly.
- If you want to make a pan of low carb veggies, you can swap the carrots for something like asparagus, cauliflower, green beans, or orange bell peppers.
Nutrition
Serving: 1gCalories: 97kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 374mgFiber: 3gSugar: 4g
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