Save to Pinterest A vibrant, crowd-pleasing medley of colorful vegetables, roasted to perfection and tossed with fresh herbs (perfect for any festive table)
I first made this rainbow vegetable medley for our annual Friendsgiving celebration, and everyone was impressed by both the colors and flavors (even the picky eaters asked for seconds) It quickly became a family tradition that always brightens our feasts
Ingredients
- Carrots: 2 cups, peeled and sliced
- Sweet potatoes: 2 cups, peeled and cubed
- Broccoli florets: 2 cups
- Red onion: 1, cut into wedges
- Butternut squash: 2 cups, peeled and cubed
- Bell peppers: 2 (red and yellow), seeded and chopped
- Olive oil: 3 tbsp
- Sea salt: 1½ tsp
- Freshly ground black pepper: ½ tsp
- Fresh thyme leaves: 2 tsp, or 1 tsp dried
- Smoked paprika: 1 tsp
- Chopped fresh parsley: 2 tbsp
- Balsamic vinegar (optional): 1 tbsp
Instructions
- Prepare oven and pans:
- Preheat the oven to 425°F (220°C) Line two large baking sheets with parchment paper
- Mix vegetables:
- In a large bowl, combine carrots, sweet potatoes, broccoli, red onion, butternut squash, and bell peppers
- Add seasonings:
- Drizzle with olive oil, then sprinkle with salt, pepper, thyme, and smoked paprika Toss until well coated
- Arrange on sheets:
- Spread the vegetables in a single layer on the prepared baking sheets, ensuring they are not overcrowded for even roasting
- Roast:
- Roast in the preheated oven for 30–35 minutes, stirring once halfway through, until vegetables are golden and tender
- Finish:
- Remove from the oven Drizzle with balsamic vinegar (if using) and sprinkle with fresh parsley
- Serve:
- Serve immediately, or keep warm until ready to serve
Save to Pinterest Our kids always race to pick their favorite colors from the pan (but everyone agrees the caramelized sweet potatoes disappear first) This recipe sparks fun every time we gather around the table
Required Tools
Large mixing bowl, two large baking sheets, parchment paper, chefs knife, cutting board, spatula or tongs
Allergen Information
This dish is naturally free from common allergens such as gluten, dairy, nuts, and soy If adding cheese or nuts as a garnish, check for allergies accordingly
Nutritional Information
Per serving: Calories (120), Total Fat (5 g), Carbohydrates (18 g), Protein (2 g)
Save to Pinterest This colorful medley is sure to brighten your holiday table and spark smiles Serve hot and savor every festive bite
Common Recipe Questions
- → What vegetables work best for roasting in this medley?
Root vegetables like carrots and sweet potatoes, cruciferous vegetables such as broccoli, and colorful bell peppers create a balanced and flavorful mix when roasted.
- → How do I ensure even roasting for all vegetables?
Cut vegetables into similar-sized pieces and spread them out on baking sheets without overcrowding to allow hot air to circulate evenly.
- → Can I use dried herbs instead of fresh in this dish?
Yes, dried thyme can be used, adjusting the quantity to about half that of fresh herbs to maintain flavor balance.
- → What temperature and duration are recommended for roasting?
Roasting at 425°F (220°C) for 30–35 minutes, stirring midway, achieves golden, tender vegetables.
- → How can I customize this medley for different seasons?
Swap or add seasonal vegetables like Brussels sprouts, parsnips, or purple potatoes for variety and freshness throughout the year.
- → What finishing touches enhance the roasted vegetables?
A drizzle of balsamic vinegar and a sprinkle of fresh parsley brighten flavors and add a subtle tang to the dish.