Easy Roasted Veggie Sheet Pan Recipe
By: Caitlin Reddington
Sheet pan veggies are an easy and tasty way to incorporate many good-for-you foods into your meal without a giant kitchen mess. Get all the fall flavors plus a delightful just-roasted aroma with this easy-to-follow recipe.
Recipe courtesy of: Eating Well
- 3 Cups cubed butternut squash
- 3 Tablespoons of olive oil
- 4 Cups of broccoli florets
- 2 Red bell peppers cut into squares
- 1 Large red onion
- 2 Teaspoons of Italian seasoning
- 1 Teaspoon of coarse kosher salt
- ¼ Teaspoon of pepper
- 1 Tablespoon of balsamic vinegar
Step 1: Preheat your oven to 425°F
Step 2: Mix together squash and 1 tablespoon of olive oil, and then spread out on a large baking sheet. Roast this in the oven for 10 minutes.
Step 3: While the squash is roasting, mix together peppers, broccoli, onion, Italian seasoning, and the remaining olive oil in a bowl.
Step 4: After you’ve roasted your squash for 10 minutes, place it in the bowl with the rest of your veggies, then toss to combine.
Step 5: Once combined, spread out all veggies between two baking sheets so they’re divided evenly. Roast the veggies until they are tender and brown in spots, which will take about 17-20 minutes. While roasting, stir your veggies once or twice to ensure they’re cooking evenly.
Step 6: After they’re roasted and slightly cooled, dig in!
Planning on making these roasted veggies? Share the finished product with us on Instagram @40Boxes.