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Sheet Pan Roasted Vegetables Recipe
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Roasted Veggies Recipe (Oven)

Picture a colorful array of seasonal veggies all developing a beautifully roasted exterior while remaining tender and juicy on the inside. With just a drizzle of olive oil and a sprinkle of your favorite herbs, you can elevate your roasted vegetables to a whole new level, turning simple ingredients into a mouthwatering side dish or a satisfying main course.
Course Side Dish
Cuisine Mediterranean
Keyword balsamic roasted vegetables, how to roast vegetables in the oven, Mediterranean roast vegetables, roasted vegetables with balsamic vinegar, sheet pan roasted vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 67kcal

Ingredients

  • 500 g butternut squash
  • 300 g bell pepper
  • 100 g red onion
  • 300 g broccoli
  • 1 carrot
  • 60 ml olive oil
  • 10 g mix of dried Italian herbs
  • 6 g salt
  • 25 ml balsamic vinegar
  • Freshly ground black pepper to your taste

Instructions

  • Preheat oven at 425ºF/220°C.
  • Peel butternut squash with a potato peeler or a small knife that will be more convenient to use than a big one. Get rid of the seeds, rinse it under the water, and pat it dry with paper towels. Then cut butternut squash into medium-sized cubes. Put cubes into a deep bowl and pour 1/3 of all the amount of olive oil over the squash. Mix them to cover all the squash cubes evenly.
  • Peel the carrot and cut into slices.
  • Take a sheet pan and spread foil or parchment paper over it. Spread butternut squash cubes and carrot slices in one layer on the sheet pan. Bake these two veggies for 10 minutes before adding other ingredients.
  • While we have them in the oven, let’s prepare our other ingredients. Rinse bell pepper; get rid of the seeds and ribs, cut into large pieces. Red onion cut into large pieces, too. Broccoli after rinsing divide into florets. I tried to follow the fall trends and picked all the colors that I associate with this season.
  • Combine all the chopped vegetables in a deep bowl; pour the rest of the olive oil and mix.
  • In 10 minutes, take the sheet pan with squash and carrot out of the oven and spread out all the other vegetables on top.
  • Combine salt with freshly ground black pepper, dried herbs, and freshly ground black pepper. Sprinkle this mixture over the vegetables.
  • Roast vegetables for an additional 15 to 20 minutes.
  • Take vegetables out of the oven and place on a serving plate. Pour balsamic vinegar over and enjoy!

Notes

*calories per 100 g