Sheet-Pan Roasted Vegetables with Balsamic

Sheet-Pan Roasted Vegetables with Balsamic is a satisfying side for any occasion. Loaded with antioxidants, the butternut squash becomes sweet and caramelized with roasting, while the broccoli and Brussels sprouts take on a slight smoky char. Roasted onions mellow from roasting and complement the sweet-tangy balsamic dressing. Fresh thyme and rosemary add the finishing touch and give this dish a holiday feel. This is the side you want when you need something warm and comforting after a long day. Keep reading for our expert tips, including what other types of squash you can use.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• You can use any type of winter squash, such as butternut, acorn, delicata or kabocha. Cut the squash into uniform ½-inch slices to ensure they roast evenly.
• To promote better browning, use dark-colored sheet pans. For quicker browning, preheat the pans in the oven before adding the vegetables.
• About three-quarters of the way through cooking, rotate the positions of the two baking sheets. This will help the vegetables brown evenly.

Nutrition Notes

• Butternut squash brings its antioxidant game to this dish. It also contributes immune-boosting nutrients, like vitamins A and C. All these nutrients, combined with this squash’s fiber and potassium, make this a great choice for heart health, too. 
• Brussels sprouts are a cruciferous vegetable, and like all crucifers, they have some powerful plant compounds that can help fight disease and lower inflammation. Brussels sprouts add more fiber and vitamin C to this dish, and their vitamin K is a must-have for healthy bones.
• Broccoli is also a cruciferous vegetable, which means it has many of the same nutrients and health benefits as Brussels sprouts. If you typically reach for an orange to get your vitamin C, you can expand those horizons by including broccoli on your plate. Just 1 cup of this crucifer provides nearly a day’s worth of vitamin C, plus three-quarters of your daily vitamin K needs.
• Onions are often thought of as strictly a vegetable that adds flavor, but they also provide their own share of nutrients. They’re another vitamin C–providing veggie and are loaded with powerful antioxidants that support heart health. There’s even some evidence that regularly eating onions may reduce cancer risk.