Colorful Roasted Sheet-Pan 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 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: Ready in 45 minutes

  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
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