Colorful Roasted Sheet-Pan VegetablesColorful Roasted Sheet-Pan Vegetables

Colorful Roasted Sheet-Pan Vegetables requires around 45 minutes from start to finish. This recipe serves 8 and costs 57 cents per serving. One serving contains 101 calories, 2g of protein, and 6g of fat. Many people made this recipe, and 1367 would say it hit the spot. This recipe from Eating Well requires butternut squash, onion, best-quality balsamic vinegar, and bell peppers. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It works well as a very reasonably priced side dish. With a spoonacular score of 0%, this dish is improvable. Users who liked this recipe also liked Colorful and Crunchy Pomegranate and Spinach Side Salad, Colorful Red Quinoa Not So Tabbouleh Salad, and Colorful Wild Rice Salad.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 425°F.

2. 02

   Toss squash and 1 tablespoon oil in a large bowl.

3. 03

   Spread out on a large rimmed baking sheet. Roast for 10 minutes.

4. 04

   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.

5. 05

   Add the squash to the vegetables in the bowl. Toss to combine.

6. 06

   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.

7. 07

   Drizzle with vinegar.