Easy Roasted Root Vegetables

Gluten Free-low calorie-Cakes and Breads

If you follow my Instagram, you know that we've been trying to eat the rainbow. There are health benefits to foods of different colors; they also look great in pictures. This easy roasted root vegetables recipe is one way that you might join me in food color!


  • 1 large sweet potato, cubed
  • 1/2 red onion, chopped
  • 2 parsnips chopped into small bites
  • 4 mini sweet baby bell peppers (or 1 large red pepper), chopped
  • 1  yellow or green squash, sliced
  • 3 small red potatoes, bite-sized chunks
  • 1 tbsp Herbes de Provence seasoning
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
Gluten Free-low calorie-Cakes and Breads


  1. Preheat to 425 degrees
  2. Chop vegetables - be sure to slice the squash into largest chunks
  3. Add all ingredients to a rectangular pan
  4. Mix all ingredients with a spoon
  5. Roast for 25 minutes then stir
  6. Roast for another 20-25 minutes until all vegetables are browned and tender.


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