Colorful Roasted Sheet-Pan Vegetables

Name: Colorful Roasted Sheet-Pan Vegetables
Total time: 45 min
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

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Total: 45 minutes

Author : Katie Webster

Ingredients

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3 cups cubed butternut squash (1-inch)3 tablespoons extra-virgin olive oil, divided4 cups broccoli florets2 red bell peppers, cut into squares1 large red onion, cut into bite-size chunks2 teaspoons Italian seasoning or herbes de Provence1 teaspoon coarse kosher salt¼ teaspoon pepper1 tablespoon best-quality balsamic vinegar

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Instructions

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Step 1

Preheat oven to 425°F.

Step 2

Toss squash and 1 tablespoon oil in a large bowl. Spread out on a large rimmed baking sheet. Roast for 10 minutes.

Step 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.

Step 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.