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Colorful Roasted Sheet-Pan Vegetables

Yields1 Serving

 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
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.