Vegetable Squash Winter Squash Butternut Squash Colorful Roasted Sheet-Pan Vegetables 4.9 (8) 2 Reviews Give your plate a pop of color with these healthy sheet-pan veggies. By Katie Webster Katie Webster Katie Webster is a 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 February 10, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More 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 Save Rate PRINT Share Jump to recipe Prep Time: 15 mins Additional Time: 30 mins Total Time: 45 mins Servings: 8 Yield: 8 Servings Nutrition Profile: Low-Carb Diabetes-Friendly 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. 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 as Baked Eggs with Roasted Vegetables, and Polenta Bowls with Roasted Vegetables & Fried Eggs. Additional reporting by Jan Valdez Sonia Bozzo Photography Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 8 servings 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. Sonia Bozzo Photography 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. Sonia Bozzo Photography 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. Sonia Bozzo Equipment Large rimmed baking sheets To make ahead Store in an airtight container and refrigerate for up to 3 days. Sonia Bozzo Originally appeared: EatingWell.com, December 2017 Save Rate 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.