Side
Colorful Roasted Sheet-Pan Vegetables
Golden cubes of butternut squash roast alongside tender broccoli, sweet red peppers, and onion until their edges turn caramelized and deeply savory. A final drizzle of balsamic vinegar adds a bright, tangy sweetness that clings to every bite.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 8
Nutrition per Serving
- Calories
- 98
- Protein
- 2g
- Carbs
- 11g
- Fat
- 6g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 154mg
Ingredients
- 3 cup cubed butternut squash (1 inch)
- 3 tbsp extra-virgin olive oil, divided
- 4 cup broccoli florets
- 2 red bell peppers, cut into squares
- 1 large red onion, cut into bite-size chunks
- 2 tsp Italian seasoning or herbes de Provence
- 1 tsp coarse kosher salt
- 1/4 tsp pepper
- 1 tbsp best-quality balsamic vinegar
Instructions
- 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.