Rainbow Roasted Veggies

I love roasting vegetables at the beginning of the week and using them in our meals as the week moves along. This is a great way to prep ahead and easily fill your meals with delicious and healthy vegetables!


  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 cup cherry tomatoes
  • 1 cup snap peas
  • 1 red onion
  • 1 sweet potato
  • 1 Tbsp olive oil
  • 1 tsp crushed red pepper flakes
  • Salt & pepper


Pre-heat your oven to 400°.

Wash and dry all vegetables.

Cut your bell peppers, onion, and sweet potato into slices.

Place your vegetables onto a baking sheet grouped into sections by color.

Drizzle your olive oil onto the vegetables and then sprinkle on the crushed red pepper flakes, salt, and pepper.

Roast in over for 15-20 minutes, tossing half way through.



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