Rating: 4.5 stars
3 Ratings
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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.

Source: EatingWell.com, December 2017




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

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

  • 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.

  • 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 Facts

1 cup
98 calories; protein 2g; carbohydrates 11.4g; dietary fiber 2.7g; sugars 3.8g; fat 5.5g; saturated fat 0.8g; vitamin a iu 7577.9IU; vitamin c 83.1mg; folate 55.7mcg; calcium 48.3mg; iron 0.9mg; magnesium 32mg; potassium 396.2mg; sodium 153.9mg; thiamin 0.1mg.

1 fat, 1 vegetable, 1/2 starch