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Photo:Sonia Bozzo
Sonia Bozzo
Prep Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:8Yield:8 ServingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:8Yield:8 Servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:8
Servings:
8
Yield:8 Servings
Yield:
8 Servings
Jump to Nutrition Facts
Jump to recipe
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.
Sonia Bozzo Photography
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 asBaked Eggs with Roasted Vegetables, andPolenta Bowls with Roasted Vegetables & Fried Eggs.
Cook Mode(Keep screen awake)Ingredients3cupscubed butternut squash (1 inch)3tablespoonsextra-virgin olive oil, divided4cupsbroccoli florets2red bell peppers, cut into squares1largered onion, cut into bite-size chunks2teaspoonsItalian seasoning or herbes de Provence1teaspooncoarse kosher salt¼teaspoonpepper1tablespoonbest-quality balsamic vinegar
Cook Mode(Keep screen awake)
Ingredients
3cupscubed butternut squash (1 inch)
3tablespoonsextra-virgin olive oil, divided
4cupsbroccoli florets
2red bell peppers, cut into squares
1largered onion, cut into bite-size chunks
2teaspoonsItalian seasoning or herbes de Provence
1teaspooncoarse kosher salt
¼teaspoonpepper
1tablespoonbest-quality balsamic vinegar
DirectionsPreheat oven to 425°F.Toss squash and 1 tablespoon oil in a large bowl. Spread out on a large rimmed baking sheet. Roast for 10 minutes.Sonia Bozzo PhotographyMeanwhile, 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.Sonia Bozzo PhotographyAdd 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.Sonia BozzoEquipmentLarge rimmed baking sheetsTo make aheadStore in an airtight container and refrigerate for up to 3 days.Originally appeared: EatingWell.com, December 2017
Directions
Preheat oven to 425°F.Toss squash and 1 tablespoon oil in a large bowl. Spread out on a large rimmed baking sheet. Roast for 10 minutes.Sonia Bozzo PhotographyMeanwhile, 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.Sonia Bozzo PhotographyAdd 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.Sonia BozzoEquipmentLarge rimmed baking sheetsTo make aheadStore in an airtight container and refrigerate for up to 3 days.
Preheat oven to 425°F.
Toss squash and 1 tablespoon oil in a large bowl. Spread out on a large rimmed 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 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.
Equipment
Large rimmed baking sheets
To make ahead
Store in an airtight container and refrigerate for up to 3 days.
Originally appeared: EatingWell.com, December 2017
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Nutrition Facts(per serving)98Calories6gFat11gCarbs2gProtein
Nutrition Facts(per serving)
- 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.
