Sheet Pan Roasted Vegetables

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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!


Calabash Ingredients

  • Brussels sprouts

  • Garlic

  • Basil

  • Italian parsley

  • Parsnip

  • Red onion

  • Butternut squash

  • Yellow bell pepper

  • Mini-tomatoes

  • Herb Vinaigrette

You’ll Also Need

  • Salt and pepper 

  • Olive oil

SUPPLIES

  • Rimmed baking pan (“sheet pan”)

  • Foil or parchment paper

Instructions

  1. Preheat oven to 375 degrees.

  2. Wash and dry produce. Trim ends of Brussels sprouts; halve. Slice garlic. Pick basil and Italian parsley leaves from stems, chop; discard stems.

  3. 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.

  4. Bake 18-20 minutes, stirring halfway through cooking time. Vegetables should be browned at the edges and tender.

  5. Remove baking pan from oven. Drizzle with 1 tablespoon olive oil and season with salt and pepper as desired.

  6. Divide between two plates. Garnish with basil and parsley and serve immediately.