Colorful Roasted Sheet-Pan Vegetables


Give your plate a pop of color with these healthy sheet-pan veggies.

a recipe photo of the Colorful Roasted Sheet-Pan Veggies on a cooking sheet
Photo: Sonia Bozzo
Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
8 Servings

Roast the Vegetables in Stages

Give the cubes of butternut squash a 10-minute head start 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. This way, everything ends up finishing at the same time.

Use Two Large Rimmed Baking Sheets

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. Overcrowding the vegetables will steam them instead of roasting them. For the best results, use two large rimmed baking sheets for roasting.

Recipes Using Roasted Vegetables

These roasted sheet pan vegetables are delicious on their own or as a side dish. They can also be incorporated into other recipes, such as Roasted Vegetable Lasagna, Baked Eggs with Roasted Vegetables, Polenta Bowls with Roasted Vegetables & Fried Eggs and Roasted Vegetable Pasta.

Additional reporting by Jan Valdez


  • 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


  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.


Large rimmed baking sheets

To make ahead

Store in an airtight container and refrigerate for up to 3 days.

Nutrition Facts (per serving)

98 Calories
6g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 98
% Daily Value *
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 2g 4%
Total Fat 6g 7%
Saturated Fat 1g 4%
Vitamin A 7578IU 152%
Vitamin C 83mg 92%
Folate 56mcg 14%
Sodium 154mg 7%
Calcium 48mg 4%
Iron 1mg 5%
Magnesium 32mg 8%
Potassium 396mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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