A colorful sheet pan side dish
These Mediterranean Roasted Rainbow Vegetables are a colorful way to instill big flavors into dinner in a super simple way. This sheet pan side dish includes purple cauliflower, rainbow carrots, Castelvetrano green olives, marinated red peppers, and marinated artichoke dressed in an herbaceous garlic vinaigrette, then roasted until tender and slightly caramelized. The colorful combination of vegetables and vinaigrette produces a complex flavor profile of sweet, salty, bitter, briny, and spicy that pairs perfectly with your favorite proteins for an easy and tasty dinner!
Let's talk rainbow produce
I love to use purple cauliflower and rainbow carrots in this dish because they add a burst of bright color to the dish. However, if you're unable to source purple cauliflower you can definitely substitute for other colors such as orange or traditional white. If you are unable to source the rainbow carrots, feel free to swap in traditional orange carrots. Both of these swaps will not affect the flavor in any meaningful way.
What kind of green olives are best to use?
I love to use Castelvetrano green olives for this Mediterranean Roasted Rainbow Vegetables recipe. They are firm enough to hold up to the high heat of the oven and offer a mild, sweet, and butter flavor. I like to buy them pre-pitted to make this dish super easy to prep and enjoy.
If you can’t find Castevatrano olives a decent substitute is green Cerignola olives, which are also firm and buttery. If neither option is to be found, this recipe works well with green Manzanilla olives, which are readily found in most grocery stores, often stuffed with red pepper. This option is much brinier and slightly bitter compared to the Castelvetrano olive, but will still be delicious in this recipe if you’re having trouble finding the others.
What should I serve these Mediterranean Roasted Rainbow Vegetables with?
I love serving these sheet pan vegetables with a simple main course like roasted chicken breasts or thighs, roasted pork, beef roast or steak, or roasted fish. Some of my favorite recipes to pair these Mediterranean vegetables with are:
- Mediterranean Turkey Burgers
- Marinated Grilled Skirt Steak with Avocado Chimichurri Sauce
- Sloppy Joe Bowls
- Christmas Eve Lasagna
- Greek Lamb Meatballs with Tzatziki Sauce
- Roasted Salmon with Feta and Herbs
- Crispy Oven-Fried Fish
What tools do I need to make this recipe?
- A cutting board
- A chef's knife
- A kitchen scale
- Measuring spoons
- A baker's half sheet pan
- Parchment paper
- A mixing spoon or spatula
- Optional: A large mixing bowl to toss the ingredients
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more easy roasted side dish inspiration?
Love this recipe for Mediterranean Roasted Rainbow Vegetables? Here are some of my favorite easy roasted side dish recipes:
- Roasted Brussels Sprouts with Honey Sriracha Sauce
- Roasted Brussels Sprouts with Fish Sauce and Citrus
- Roasted Delicata Squash and Beets with Horseradish Cream and Candied Walnuts
- Roasted Greek Potatoes with Whipped Feta
- Buffalo Smashed Potatoes
- Smashed Potatoes with Lemon Dill Cream Sauce
Mediterranean Roasted Rainbow Vegetables
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 portions 1x
- Category: Sides
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegan
Description
These Mediterranean Roasted Rainbow Vegetables are a colorful way to instill big flavors into dinner in a super simple way. This sheet pan side dish includes purple cauliflower, rainbow carrots, Castelvetrano green olives, marinated red peppers, and marinated artichoke dressed in an herbaceous garlic vinaigrette, then roasted until tender and slightly caramelized. The colorful combination of vegetables and vinaigrette produces a complex flavor profile of sweet, salty, bitter, briny, and spicy that pairs perfectly with your favorite proteins for an easy and tasty dinner!
Ingredients
- 530 g (about 1 large) purple cauliflower, cut into florets (may sub for orange or traditional white)
- 440 g (about 6 medium) rainbow carrots, peeled and chopped (may sub for traditional orange)
- 6 oz pitted firm green olives (I prefer Castelvetrano)
- 8 oz marinated red peppers, chopped
- 6 ½ oz jar marinated artichoke quarters, drained
- 4 tbsp garlic-infused olive oil (may sub for 4 tbsp olive oil + 2 minced garlic cloves)
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh Italian parsley, chopped
- 2 tsp, fresh oregano, chopped
- 2 tsp red wine vinegar
- 1 tsp Kosher salt
Instructions
- Preheat oven to 400 degrees F / 205 C. Line a baker's half sheet with parchment paper.
- Toss all of the ingredients together directly on the baking sheet until evenly combined. If you prefer, you can also toss them together in a large bowl first and transfer to the baking sheet once combined if you are more comfortable with that.
- Transfer to the middle rack of the oven to roast for 45-50 minutes. I like to check the veggies at the 30-minute mark to ensure that the vegetables are roasting evenly. If things are browning too much on top for your personal preference, you can toss vegetables once again or cover them in foil for the final 15-20 minutes.
- Serve warm on the side of your preferred main dish.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
9/29/21 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
Nutrition
- Serving Size: 1 portion
- Calories: 199
- Sugar: 4 g
- Sodium: 818 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 3 g
Jacque Hastert says
A great way to get your veggies in. This side dish has all the colors of the rainbow and it looks ah-mazing!
Julie says
These are beautiful! I love roasted vegetables for the flavor, but these are also a feast for the eyes, too.
Claire | The Simple, Sweet Life says
What a beautiful dish! And you've styled it amazingly! Definitely makes me want to whip up a batch right now.
Sues says
Wow, these colors are gorgeous!! This would be the perfect side dish to impress at a dinner party! Who even cares what the main dish is LOL!
Veronika's Kitchen says
This is all I'm craving recently, roasted vegetables! I love how easy it is to make them, healthy, and so tasty! The purple cauliflower is my favorite!)
Lorie says
The purple cauliflower gets me every single time. Such a fun color! I live on these kinds of veggies all fall!
Emily Leary says
Oh yummy. I adore roasted vegetables and there are some ingredients in this mix that I haven't used before but I certainly will now.
Sharon says
Not only is this dish full of good-for-you vegetables and lots of flavors, but it's also gorgeous! Perfect dish for the upcoming holidays.
Eileen Kelly says
Ironically, tomorrow I am going to my favorite farm to pick up purple cauliflower, It is one of my most favorite veggies! It is just gorgeous in a dish, just like this one! I love how simple and delicious your roasted veggies are to prepare!
Amanda Mason says
These look and sound amazing! What a perfect way to clean out my crisper! And that purple cauliflower...so beautiful! I love the spices you added here to this recipe!
Cathleen @ A Taste of Madness says
Love the colors of these vegetables. It looks like you are really eating the rainbow 😉
Dawn says
I could make a meal out of a platter of these veggies alone and call it a day! Roasted veggies are on high rotation in our home - I just love the flavour that roasting brings 🙂
Gloria says
Love all the colours and textures on that plate. Roasted veggies are the BEST (other than grilling). I could almost make a meal on these alone. The perfect side to ANY protein. The perfect colour for fall.
Elaine Benoit says
This dish is so pretty! I love the different colored cauliflower and purple is my favorite! I love the Mediterranean flavors you incorporated and am excited to give this recipe a try!
Renee | The Good Hearted Woman says
Roasting is my favorite way to prepare vegetables - it brings out such big, rich flavors. I love the kaleidoscope of colors you have going on here, too!
Whip & Wander says
I agree! It brings out the flavors in the best way and leaves a bit of crunch intact that steaming doesn't usually allow. We eat with our eyes first!
swathi says
That is colorful roasted vegetables, Kids will eat it because of the rain bow colors. I love the way you spiced it. I need to check for purple cauliflower.
Eileen Kelly says
I love these Mediterranean Roasted Veggies. Using the purple cauliflower is awesome. I love using the same in my recipes because as you said, it is just so pretty. Adding the artichokes and olives is a great way to add in unique flavors to really add to the Mediterranean flavors. I love that these are dairy-free as my daughters can't have too much dairy.
Whip & Wander says
The purple cauliflower is just so fun to cook with! I hope your daughters love this!
Veena Azmanov says
I love the idea of rainbow veggies. We love to roast veggies in our home but this might just jazz things ups. Looks so pretty. I bet purple cauliflower sounds more fun than regular cauliflower.