Best Rainbow Roasted Vegetables Recipes

Roasted Rainbow Vegetables in the Air Fryer image

Provided by Bibi

Time 30m

Yield 4

Number Of Ingredients 7

1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow summer squash, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
4 ounces fresh mushrooms, cleaned and halved
½ sweet onion, cut into 1-inch wedges
1 tablespoon extra-virgin olive oil
salt and pepper to taste

Steps:

Preheat an air fryer according to manufacturer's recommendations.
Place red bell pepper, summer squash, zucchini, mushrooms, and onion in a large bow. Add olive oil, salt, and black pepper and toss to combine.
Place vegetables in an even layer in the air fryer basket. Air-fry vegetables until roasted, about 20 minutes, stirring halfway through cooking time.

Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.7 g, Fat 3.8 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 48 mg, Sugar 4.4 g

Rainbow Roasted Vegetables image

Provided by Nancy Fuller

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

2 red bell peppers, stemmed and seeded, cut into 1 1/2-inch-thick rounds
2 medium carrots, cut into 1 1/2 -inch pieces
2 medium parsnips. cut into 1 1/12-inch pieces
1 head broccoli, cut into 3-inch florets
3 medium red beets, scrubbed and cut into 1-inch wedges
6 to 8 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Balsamic Glaze, recipe follows
1/2 cup balsamic vinegar
1 tablespoon sugar

Steps:

Preheat the oven to 425 degrees F and place a rack in the center of the oven.
Arrange the peppers, carrots, parsnips, broccoli and beets in rows to create a rainbow of colors on a large baking sheet. Scatter the thyme sprigs over the vegetables and drizzle with the oil. Season with salt and pepper. Roast until the vegetables are tender and cooked through, about 30 minutes.
Drizzle the Balsamic Glaze over the vegetables and serve.
In a small saucepan, combine the vinegar and sugar and bring to a boil over high heat. Reduce the heat to a simmer and cook until syrupy and reduced to 1/4 cup, 8 to 10 minutes.