Ingredients
3 cups cubed butternut squash (1 inch)
3 tbsp 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 tsp Italian seasoning or herbes de Provence
1 tsp coarse kosher salt
¼ tsp pepper
1 tbsp best-quality balsamic vinegar
Directions
1
Preheat oven to 425°F.
2
Toss squash and 1 tablespoon oil in a large bowl. Spread out on a large rimmed baking sheet. Roast for 10 minutes.
3
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.
4
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.
Ingredients
3 cups cubed butternut squash (1 inch)
3 tbsp 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 tsp Italian seasoning or herbes de Provence
1 tsp coarse kosher salt
¼ tsp pepper
1 tbsp best-quality balsamic vinegar