Friendsgiving Rainbow Roasted Vegetables

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 medley for a Friendsgiving and it became an instant favorite. The bright colors and flavors make the holiday table pop, and guests always ask for seconds.

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 (or dried): 2 tsp (or 1 tsp dried)
• Smoked paprika: 1 tsp
• Chopped fresh parsley: 2 tbsp
• Balsamic vinegar (optional): 1 tbsp

Instructions

Preheat oven:

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.

Combine vegetables:

In a large bowl, combine carrots, sweet potatoes, broccoli, red onion, butternut squash, and bell peppers.

Season and toss:

Drizzle with olive oil, then sprinkle with salt, pepper, thyme, and smoked paprika. Toss until well coated.

Arrange for roasting:

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 It

Every Thanksgiving, my family looks forward to this rainbow medley. Sharing it around the table always brings out smiles—and a little healthy competition for the last scoop.

Required Tools

Large mixing bowl, two large baking sheets, parchment paper, chef's knife, cutting board, spatula or tongs

Allergen Information

This dish is naturally free from gluten, dairy, nuts, and soy. If you add cheese or nuts for garnish, check with guests about allergies.

Nutritional Information

Per serving: 120 calories, 5 g total fat, 18 g carbohydrates, 2 g protein

Save It

This vegetable medley adds brilliant color and flavor to any celebration. Make it for your next gathering and watch the bowl empty fast.

Recipe FAQs

→ What vegetables are included in this medley?

Root vegetables like carrots and sweet potatoes, broccoli, red onions, butternut squash, and bell peppers form the colorful base of this dish.

→ How should the vegetables be prepared before roasting?

Peel and slice root vegetables, cut broccoli into florets, wedge the onion, cube the squash, and chop bell peppers before tossing with oil and seasoning.

→ What seasoning enhances the flavors?

The medley is seasoned with sea salt, freshly ground black pepper, thyme, smoked paprika, then finished with fresh parsley and optional balsamic vinegar.

→ Can other vegetables be used in this medley?

Yes, feel free to add seasonal vegetables like parsnips, Brussels sprouts, or purple potatoes for variety and flavor.

→ Is this dish suitable for gluten-free and dairy-free diets?

Yes, this medley is naturally free from gluten, dairy, nuts, and soy, making it suitable for those dietary preferences.

→ What are some suggested pairings for this vegetable medley?

This dish pairs well with roasted turkey, ham, or can serve as a hearty main for vegetarian meals.