Colorful Roasted Sheet-Pan Veggies

Colorful Roasted Sheet-Pan Veggies

1 Review
From: EatingWell.com, December 2017

These easy roasted vegetables will give your plate a pop of color. Give the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies. The broccoli, peppers and onion are naturally more tender than the butternut squash and cook more quickly. That way everything ends up finishing at the same time.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Toss squash and 1 tablespoon oil in a large bowl. Spread out on a 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 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 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.
  • To make ahead: Refrigerate for up to 5 days.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 97 calories; 6 g fat(1 g sat); 3 g fiber; 11 g carbohydrates; 2 g protein; 56 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 7,578 IU vitamin A; 83 mg vitamin C; 48 mg calcium; 1 mg iron; 154 mg sodium; 396 mg potassium
  • Nutrition Bonus: Vitamin A (152% daily value), Vitamin C (138% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable, ½ starch

Reviews 1

December 20, 2017
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By: Victoria Seaver, M.S., R.D.
This is my go-to recipe for meal prep! I love making a big sheet-pan of veggies for the week.
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