Colorful Roasted Sheet-Pan Veggies Recipe
"These easy roasted vegetables will give your plate a pop of color. Give the cubes of butternut squash a head start for 10 minutes 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. That way everything ends up finishing at the same time...."
INGREDIENTS
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3 cups cubed butternut squash (1-inch)
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3 tablespoons extra-virgin olive oil, divided
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4 cups broccoli florets
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2 red bell peppers, cut into squares
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1 large red onion, cut into bite-size chunks
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2 teaspoons Italian seasoning or herbes de Provence
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1 teaspoon coarse kosher salt
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¼ teaspoon pepper
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1 tablespoon best-quality balsamic vinegar
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