Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Butternut Squash Recipes Colorful Roasted Sheet-Pan Vegetables 4.9 (7) 2 Reviews Give your plate a pop of color with these healthy sheet-pan veggies. By Katie Webster Katie Webster Katie Webster is a freelance recipe developer, food photographer and author of the blog HealthySeasonalRecipes.com, where she shares easy and nutritious recipes for busy families. Her recipes have appeared in EatingWell, Fitness, Parents, Parenting and several Edible Communities publications. Her recipes and photography have been featured on popular online sites, including Kitchn and Parade. EatingWell's Editorial Guidelines Updated on September 19, 2023 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Sonia Bozzo Prep Time: 15 mins Additional Time: 30 mins Total Time: 45 mins Servings: 8 Yield: 8 Servings Nutrition Profile: Low-Carb Diabetes-Appropriate Nut-Free Dairy-Free Healthy Immunity Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts 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. 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 as Roasted Vegetable Lasagna, Baked Eggs with Roasted Vegetables, Polenta Bowls with Roasted Vegetables & Fried Eggs and Roasted Vegetable Pasta. Additional reporting by Jan Valdez Ingredients 3 cups cubed butternut squash (1 inch) 3 tablespoons extra-virgin olive oil, divided 4 cups broccoli florets 2 red bell peppers, cut into squares 1 large red onion, cut into bite-size chunks 2 teaspoons Italian seasoning or herbes de Provence 1 teaspoon coarse kosher salt ¼ teaspoon pepper 1 tablespoon best-quality balsamic vinegar 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. 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 Rate It Print Nutrition Facts (per serving) 98 Calories 6g Fat 11g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 cup Calories 98 % Daily Value * Total Carbohydrate 11g 4% Dietary Fiber 3g 10% Total Sugars 4g Protein 2g 4% Total Fat 6g 7% Saturated Fat 1g 4% Vitamin A 7578IU 152% Vitamin C 83mg 92% Folate 56mcg 14% Sodium 154mg 7% Calcium 48mg 4% Iron 1mg 5% Magnesium 32mg 8% Potassium 396mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved