Green vegetables get all the glory, but they aren’t the only ones worth eating. Bright red, orange, purple, and even white veggies bring big health benefits, too.
These 20 colorful vegetables are packed with vitamins, fiber, and antioxidants that help your body stay strong.
Add them to your plate for a tasty way to stay healthy.
1. Carrots
Known for their bright orange hue, these roots are bursting with beta-carotene, a powerful antioxidant that supports vision and skin health. They crunch beautifully when raw and soften into sweetness when cooked.
Whether roasted until caramelized or shaved into a salad, they bring natural color and warmth to almost any dish.
2. Beets
These deep crimson roots get their color from betalains, compounds believed to reduce inflammation and support liver health. Their earthy flavor becomes rich and sweet when roasted.
Sliced into salads, blended into soups, or pickled for bite, they offer both nourishment and beauty on the plate.
3. Red Bell Peppers
Vibrant in color and flavor, these peppers boast more vitamin C than most citrus fruits. They’re crisp and juicy with a subtle sweetness.
They shine raw in salads, but roasting them unlocks smoky notes and a soft, almost velvety texture.
4. Purple Cabbage
This jewel-toned cabbage is rich in anthocyanins, which may support heart and brain health. Its firm leaves bring a satisfying crunch.
Perfect for slaws, stir-fries, or pickling, it keeps its vivid color and adds boldness to any bowl
5. Sweet Potatoes
Orange-fleshed and naturally sweet, these tubers are loaded with fiber, potassium, and beta-carotene. Their texture turns silky once roasted.
They work well mashed, baked, or cubed into stews, bringing both heartiness and comfort to the table.
6. Cauliflower
Pale and humble at first glance, this cruciferous vegetable holds a surprising amount of vitamin C and plant-based compounds. Its mild flavor makes it endlessly versatile.
Roasted until golden, riced into grain-free dishes, or blended into creamy soups, it adapts beautifully to nearly any preparation.
7. Red Onions
Rich in antioxidants like quercetin, these onions offer sharpness when raw and gentle sweetness when cooked. Their purple-tinged layers add flair to every slice.
They elevate sandwiches, bring color to salads, and caramelize into something deep and mellow in the skillet.
8. Butternut Squash
With a buttery texture and subtle nutty taste, this squash is packed with vitamin A, fiber, and complex carbs. Its orange flesh becomes tender and sweet in the oven.
Try it puréed in soup, roasted with herbs, or cubed into curries for a warm, satisfying depth.
9. Eggplant
Glossy-skinned and sponge-like inside, this purple beauty is full of nasunin, an antioxidant linked to brain health. It readily absorbs surrounding flavors.
Grilled, baked, or stewed, it turns silky and rich, making it a star in countless global cuisines.
10. Yellow Corn
Golden kernels deliver eye-healthy nutrients like lutein and zeaxanthin, along with energy-boosting carbs. Their juicy pop brings joy to every bite.
Roasted on the cob, mixed into salads, or stirred into chowders, corn adds brightness and gentle sweetness.
11. Cherry Tomatoes
Tiny but mighty, these ruby rounds offer lycopene, a powerful compound that supports heart health. They burst with acidity and sweetness.
Enjoy them raw, roasted, or blistered in a hot pan—they always bring color and zing.
12. Turnips
Peppery and crisp when raw, but mellow and creamy when cooked, these roots offer vitamin C and fiber. Their pale color hides a surprising versatility.
Roasted or mashed, they feel rustic and satisfying. Even the leafy tops are packed with nutrients.
13. Radishes
Sharp and snappy, these vegetables are rich in vitamin C and support liver health with their sulfur-containing compounds. Their hues range from pink to purple.
Raw slices add crunch to tacos and salads, while roasting softens their bite into something milder and sweeter.
14. Pumpkin
Orange and dense, this squash is loaded with beta-carotene and potassium. Its mild, sweet flesh becomes smooth and rich when cooked.
Roast it, purée it, or cube it for stews—it’s not just for pie, but a nutritional powerhouse in disguise.
15. Orange Bell Peppers
Juicier and slightly milder than their red cousins, these peppers still pack in vitamin A and a good crunch. Their sunny color brightens any dish.
They’re good raw for dipping or stuffed and roasted until soft and caramelized.
16. Purple Carrots
A colorful heirloom variant, these carrots combine anthocyanins from their skin with beta-carotene inside. Their flavor is deeper and spicier than orange ones.
Roast them whole or shave them into slaws to showcase their dramatic color contrast and earthy taste.
17. Fennel
With its pale bulb and feathery tops, this vegetable offers vitamin C and a distinctive licorice flavor. Its crisp texture holds up well raw or cooked.
Shaved thin into salads or roasted until golden, fennel brings a refreshing brightness to heavy meals.
18. Red Cabbage
Bold in color and crunch, this cabbage contains high levels of fiber and antioxidants. Its sturdy leaves hold up well to heat.
Whether braised, fermented, or raw in slaws, it adds tang, texture, and a visual punch to any plate.
19. Jicama
Crisp, juicy, and just a little sweet, this white-fleshed tuber is low in calories but high in fiber. It’s refreshing and subtle.
Often eaten raw with chili and lime, jicama offers crunch without bitterness and a clean, cooling finish.
20. Yellow Zucchini
Bright and tender, this summer squash delivers hydration and vitamin A with fewer seeds and a milder taste than green varieties. Its texture softens easily.
Sautéed, grilled, or spiralized, it blends seamlessly into stir-fries and salads, offering sunshine on the plate.