Sheet Pan Roasted Vegetables
When you’re looking to amp up your veggie intake, this side is the perfect way to round out your day. Fresh, flavorful veggies are gently roasted to enhance their depth and sweetness. Dig in!
Yellow bell pepper
You’ll Also Need
Salt and pepper
Rimmed baking pan (“sheet pan”)
Foil or parchment paper
Preheat oven to 375 degrees.
Wash and dry produce. Trim ends of Brussels sprouts; halve. Slice garlic. Pick basil and Italian parsley leaves from stems, chop; discard stems.
Line a baking pan with foil or parchment paper. Scatter Brussels sprouts, garlic, parsnip, red onion, butternut squash, bell pepper and tomatoes on baking pan. Season with Herb Vinaigrette, salt and pepper; toss to coat vegetables.
Bake 18-20 minutes, stirring halfway through cooking time. Vegetables should be browned at the edges and tender.
Remove baking pan from oven. Drizzle with 1 tablespoon olive oil and season with salt and pepper as desired.
Divide between two plates. Garnish with basil and parsley and serve immediately.