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
Marisa Franca says
We love our roasted veggies! They taste so much better -- the flavor is concentrated! The colors of the veggies are beautiful. It seems like a party on a platter!! I could make an entire meal just out of the veggies.
Claudia Lamascolo says
wow this is supper pretty I just love how the cauliflower looks I have bought it before and it never popped in color like this did .. what a great dish to serve!
Michelle says
There are so many beautiful colors in this dish, it would be hard to not eat all of it! I love how appetizing it looks
Dahn says
I like purple cauliflower the best too just because it is so pretty, Isn't if funny how much more enjoyable food is when it looks pretty!
Create/Enjoy says
Wow!! I looooove roasted veggies but wouldn’t have thought to add artichoke hearts and olives! Gotta try this!
Kylee from Kylee Cooks says
Wow - this has absolutely stunning color! I love roasted vegetables at the best of times, so this is right up my alley!
Erin @ Platings and Pairings says
The colors are just SO pretty. What a vibrant and healthy dish for the final days of summer!
Hawnuh Lee says
Such great colors!! This looks super fresh and delicious. Definitely need to get this together before end of summer.
Catherine @ To & Fro Fam says
Oh my word what a gorgeous dish! I'm definitely making this for the next potluck I attend.
Waz says
Such a beautiful plate of veggies! I love roasted veggies, and purple cauliflower is way more fun than regular cauliflower.
Emily says
This looks so delicious! I love all the fresh veg and color! So yummy!
Jersey Girl Cooks says
Not only does that look so good, but the colors look absolutely amazing! I need to make that soon.
Jackie says
Oh i didn't even know purple cauliflower existed! I need it! Thanks for sharing!
Harmony, Momma To Go says
Im trying to eat more veggies and this is perfect! Need to look for that purple cauliflower!
Aditi Wardhan Singh says
These roasted vegetables look so very delicious. I haven't had purple cauliflower. I wonder if it tastes any different.
Kayla Galloway says
Yum! Is it just me or does food taste better when it looks pretty!
Sheila Rhodes says
I love roasted vegetable and these would be beautiful on a Sunday Dinner table ! I love to marinate vegetables in flavored olive oils too! Oh so yummy!
Nicole Pyles says
These are such excellent colorful veggies! DEFINITELY a must have for me this fall!
Heather says
Wow those are so beautiful! I honestly had no idea cauliflower came in different colors until recently and now I'm obsessed. Now I know what to do with that bag of carrots 😉 thanks!
Amanda says
These sound delightful! Always looking for new and interesting ways to mix up our weeknight veggies