Rainbow Critter Veggie Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, kid-approved medley of roasted seasonal vegetables tossed in a sweet-tart honey-lime glaze, perfect for turning picky eaters into vegetable lovers. This american-inspired kid friendly ready in about 40 minutes pairs broccoli florets, thinly sliced carrots, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups broccoli florets
• 1 cup, thinly sliced carrots
• 1, thinly sliced red bell pepper
• 1 medium, sliced into half-moons zucchini
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1.5 cups broccoli florets, 1 cup sliced carrots, 1 sliced red bell pepper, and 1 medium sliced zucchini with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until edges are crispy and vegetables are tender.
2. Step 2: Whisk 1 tbsp honey, 1 tbsp lime juice, and a pinch of salt in a small bowl. Add 1 cup cherry tomatoes to the dressing and toss gently until evenly coated.
3. Step 3: Remove roasted vegetables from oven, let cool for 5 minutes, then toss with dressed cherry tomatoes and serve warm or at room temperature.