Colorful Roasted Sheet-Pan Vegetables
Give your plate a pop of color with these healthy sheet-pan veggies.
Servings: 8
Ingredients
- 3 cups cubed butternut squash (1 inch)
- 3 tablespoons extra-virgin olive oil, divided
- 4 cups broccoli florets
- 2 red bell peppers, cut into squares
- 1 large red onion, cut into bite-size chunks
- 2 teaspoons Italian seasoning or herbes de Provence
- 1 teaspoon coarse kosher salt
- ¼ teaspoon pepper
- 1 tablespoon best-quality balsamic vinegar
Directions
- Preheat oven to 425°F.
- Toss squash and 1 tablespoon oil in a large bowl. Spread out on a large rimmed baking sheet. Roast for 10 minutes.
- Meanwhile, toss broccoli, bell peppers, onion, Italian seasoning (or herbes de Provence), salt and pepper in the bowl with the remaining 2 tablespoons olive oil until the vegetables are evenly coated.
- Add the squash to the vegetables in the bowl. Toss to combine. Spread the vegetables out on 2 large rimmed baking sheets, dividing evenly. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 17 to 20 minutes. Drizzle with vinegar.