Rainbow Roasted Vegetables

  • 2 red bell peppers cut into 1″ chunks
  • 4 carrots cut into 1/2″ thick coins
  • 2 yellow squash cut into 1/2″ thick half circles
  • 1 pound broccoli trimmed and cut into bite sized pieces
  • 1 red onion trimmed and cut into 1/2″ thick wedges
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons canola oil
  1. Preheat the oven to 400 degrees.
  2. In one large bowl add 1/2 tablespoon of oil and gently toss onions, then place onto tray. Do the same for every veggie except the broccoli when you use a full tablespoon.
  3. Arrange them in a single layer onto your cookie sheet in the order of the rainbow: red bell pepper, carrots, yellow squash, broccoli and red onion.
  4. Sprinkle on Kosher salt and black pepper.
  5. Cook for 20-25 minutes or until they’re just starting to brown and the carrots are fork tender.