HomeRecipesRoasted Rainbow Veggies
Roasted Rainbow Veggies
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Ingredients
10
Brussels sprouts
2
carrots
1
red pepper
1
yellow zucchini
1
small red onion
2 tbsp
olive oil
1 12 tbsp
Sea Salt, to taste (optional)
Black Pepper, to taste (optional)

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
  2. Trim stem ends and discard outer leaves from sprouts. Cut sprouts into halves (or quarters, if large). Slice carrots into 14” thick coins. Slice pepper into strips. Cut zucchini in half lengthwise, then slice. Slice onion into thick strips. Toss all veggies with oil and dip mix. Season to taste, if desired.
  3. Spread out veggies on pan—they may overlap as it will be full.
  4. Roast in oven until tender, about 20–25 min; rotate pan halfway through (no need to stir).
Tips

Use 2 cups chopped broccoli florets instead of Brussels sprouts.

Nutritional Information

Per serving: Calories 90, Fat 5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 9 g (Fibre 2 g, Sugars 3 g), Protein 3 g.

Roasted Rainbow Veggies
30 min
6 servings
$0.91/serving
What you'll need
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Sheet Pan LinerSheet Pan Liner
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HomeRecipesRoasted Rainbow Veggies
Roasted Rainbow Veggies
Roasted Rainbow Veggies
Share it!

Ingredients
10
Brussels sprouts
2
carrots
1
red pepper
1
yellow zucchini
1
small red onion
2 tbsp
olive oil
1 12 tbsp
Sea Salt, to taste (optional)
Black Pepper, to taste (optional)
30 min
6 servings
$0.91/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
  2. Trim stem ends and discard outer leaves from sprouts. Cut sprouts into halves (or quarters, if large). Slice carrots into 14” thick coins. Slice pepper into strips. Cut zucchini in half lengthwise, then slice. Slice onion into thick strips. Toss all veggies with oil and dip mix. Season to taste, if desired.
  3. Spread out veggies on pan—they may overlap as it will be full.
  4. Roast in oven until tender, about 20–25 min; rotate pan halfway through (no need to stir).
What you'll need
BEST SELLER
Herb & Garlic Dip MixHerb & Garlic Dip Mix
Herb & Garlic Dip Mix
194 Reviews
$9.99
Sheet PanSheet Pan
Sheet Pan
32 Reviews
$29.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
67 Reviews
$25.00
Tips

Use 2 cups chopped broccoli florets instead of Brussels sprouts.

Nutritional Information

Per serving: Calories 90, Fat 5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 9 g (Fibre 2 g, Sugars 3 g), Protein 3 g.

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