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Description
Give your plate a pop of color with these healthy sheet-pan veggies. When roasting vegetables, they should be in a single layer with some space around each. This allows air to circulate around them so that they brown and crisp evenly. For the best results, use two large rimmed baking sheets for roasting. Here, the cubes of butternut squash get a 10-minute head start to soften in the oven before adding in the other veggies.
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 bite-size pieces
- 1 large red onion, cut into bite-size pieces
- 2 teaspoons Italian seasoning or herbes de Provence
- 1 teaspoon coarse kosher salt
- ¼ teaspoon pepper
- 1 tablespoon best-quality balsamic vinegar
Instructions
STEP 1
Make Ahead Tips: To make ahead, store in an airtight container and refrigerate for up to 3 days.
STEP 2
Preheat oven to 425°F.
STEP 3
Toss squash and 1 tablespoon oil in a large bowl. Spread out on a large rimmed baking sheet. Roast for 10 minutes.
STEP 4
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.
STEP 5
Add the lightly roasted 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.
Nutritional Information
Makes 8 Servings
Calories
98kcal
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
0g
Cholesterol
0mg
Sodium
154mg
Carbohydrates
11g
Dietary Fiber
0g
Added Sugars
0g
Total Sugars
4g
Protein
0g
Potassium
396mg
Download our Quick Heart Healthy Dinners Cookbook
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