Colorful Roasted Sheet-Pan Vegetables
We don't just eat with our taste but also sight and smell. These colorful vegetables will make any meal better.
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Ingredients
- 3 cups diced/cubed butternut squash
- 1 cup diced/cubed beetroot
- 1 cup diced/cubed sweet potato
- 4 cups broccoli florets
- 2 red bell peppers cut into squares
- 1 large red onion cut into bite-size chunks
- 3 tbsp extra-virgin olive oil divided
- 2 tsps Italian seasoning or herbes de Provence
- Salt to taste
- Freshly fround pepper to taste
- 1 tbsp best-quality balsamic vinegar
Instructions
- Preheat oven to 375°F.
- Start by parboiling some of the firmer root vegetables. Typically, this includes carrots, swede (rutabaga), potatoes. You might also want to do this with the beetroot, sweet potato, and squash. But being softer, they need less cooking.
- Quick tip. Before roasting, let the vegetables air dry for 20 to 30 minutes. This should result in crisper vegetables.
- Pre-roast the firmer root vegetables. This usually takes 20 to 30 minutes.
- Increase the oven temperature to 425°F.
- Toss squash, beet, and sweet potato with 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, in the bowl with the remaining 2 tablespoons olive oil until the vegetables are evenly coated.
- Add the pre-roasted vegetables 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 balsamic vinegar.
Notes
Feel free to substitute any of the vegetables or vary the quantities. It’s about using in-season and available produce.
We’ve suggested Italian seasoning but, experiment with herbes de Provence), cajun spice mix or freshly ground black pepper.