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Roasted Rainbow Vegetables

Roasted rainbow vegetables are an easy one-sheet side dish that complements so many meals! This kid-friendly recipe is packed with three different delicious flavor profiles and tons of nutrients too!

roasted rainbow vegetables

Last night something occurred to me – Monday’s are the hardest days for me to cook dinner. After a relaxing or crazy busy weekend, the first day back to our weekday schedule is always the most exhausting. That must be why people call it a “case of the Monday’s.” Who can relate?

We’d been traveling over the weekend, so I didn’t have a chance to do my regular grocery shopping and meal planning on Sunday. I needed an easy dinner, and to me that meant a one-sheet meal if possible. So, I put a roast chicken in the oven that I could set and forget about for a couple of hours and then I took out a red bell pepper, green beans, and sweet potatoes and started chopping. Rather than saute the green beans and bell pepper and roast the sweet potatoes one at a time, I put them all on one baking sheet after seasoning them separately. Then, I cooked them at 400 degrees for 20 minutes and they were perfect!


The Seasonings

One sheet vegetables doesn’t mean it can only have one flavor. In fact, I came up with three different flavor profiles to give this simple meal more variety. I tossed the red peppers in gluten free teriyaki sauce. If you don’t have that on hand, you can substitute it with 1/2 gluten free soy sauce and 1/2 pineapple juice. I suggest doing this first so that you can let it marinate in the liquid while you prep the others.

Next, I used the same spice blend that I do for my 10 minute green beans recipe. For the sweet potatoes, I placed them in a ziploc bag, added one tablespoon of olive oil, and shook the bag to spread it out. Once arranged on the sheet pan, I sprinkled the tops of the sweet potatoes with cinnamon.

What goes well with Roasted Rainbow Vegetables?

So many things!! It pairs well with any protein – fish, roast chicken, steak, burgers, and more! If you want a vegan or vegetarian meal, you can pair it with veggie burgers, rice,  quinoa or any gluten free grain that you like as well.

Roasted Rainbow Vegetables


This recipe makes 3 servings and is gluten free, dairy free, vegan and paleo friendly.

Roasted Rainbow Vegetables

This recipe is gluten free, dairy free, vegan and paleo friendly. It makes 3 servings.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 3
Calories 188 kcal


  • 1 red bell pepper sliced
  • 1 cup green beans trimmed
  • 2 cups sweet potatoes chopped with or without skin
  • 2 tbsp olive oil
  • 1 tbsp teriyaki sauce GLUTEN FREE
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt to taste
  • pepper to taste
  • cinnamon to taste
Nutrition Facts
Roasted Rainbow Vegetables
Amount Per Serving
Calories 188 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 53mg 2%
Potassium 472mg 13%
Total Carbohydrates 24g 8%
Dietary Fiber 4g 16%
Sugars 6g
Protein 2g 4%
Vitamin A 281.5%
Vitamin C 69.4%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.