@eatingwell: Bright, bold, and packed with flavor!! These Roasted Sheet-Pan Veggies make any meal more colorful and delicious. 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 1. Preheat oven to 425°F. 2. Toss squash and 1 tablespoon oil in a large bowl. Spread out on a large rimmed baking sheet. Roast for 10 minutes. 3. 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. 4. 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. For full recipe information, go to our profile then click the likeshop link. From there, click on the image that corresponds to this video. #fyp #roastedveggies #sheetpanmeals #healthyrecipes

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Tuesday 04 February 2025 21:15:17 GMT