{"id":8699,"date":"2025-12-01T21:56:37","date_gmt":"2025-12-01T21:56:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8699"},"modified":"2025-12-01T21:58:26","modified_gmt":"2025-12-01T21:58:26","slug":"sheet-pan-roasted-vegetables-with-balsamic","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/sheet-pan-roasted-vegetables-with-balsamic\/","title":{"rendered":"Sheet-Pan Roasted Vegetables with Balsamic"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Sheet-Pan Roasted Vegetables with Balsamic<\/span><\/h2>\n
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These balsamic roasted vegetables bring together fall and winter favorites in one vibrant, flavor-packed side dish. Butternut squash, red onion, Brussels sprouts and broccoli are tossed in a tangy balsamic-Dijon dressing with fresh herbs, then roasted until caramelized and tender. The high heat brings out natural sweetness, while the vinegar and mustard keep every bite bright and savory. This easy side dish is perfect for weeknight dinners and holiday tables alike!<\/span><\/div>\n
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Author: <\/span>Craig Ruff – EatingWell<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 5\u00bd<\/span> Tbsp<\/span> extra-virgin olive oil<\/span><\/li>
  • \u00bc<\/span> cup<\/span> balsamic vinegar<\/span> plus more for garnish<\/span><\/li>
  • 1\u00bd<\/span> Tbsp<\/span> chopped fresh sturdy herbs<\/span> such as thyme and rosemary, plus more for garnish<\/span><\/li>
  • 1\u00bd<\/span> Tbsp<\/span> Dijon mustard<\/span><\/li>
  • 1<\/span> tsp<\/span> ground pepper<\/span><\/li>
  • \u00bd<\/span> tsp plus \u215b tsp<\/span> salt <\/span> divided<\/span><\/li>
  • 1<\/span> small<\/span> butternut squash<\/span> (about 2 pounds), peeled, halved lengthwise, seeded and cut into \u00bd-inch-thick half-moons (about 4 cups)<\/span><\/li>
  • 1<\/span> large<\/span> red onion<\/span> (about 12 ounces), cut into \u00bd-inch wedges (about 2\u00bd cups)<\/span><\/li>
  • 8<\/span> ounces<\/span> Brussels sprouts<\/span> trimmed and halved (about 2 cups)<\/span><\/li>
  • 1<\/span> (8-oz) pkg<\/span> broccoli florets, larger florets halved (about 3 cups)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 450\u00b0F with racks in upper and lower third positions. Whisk 5\u00bd tablespoons oil, \u00bc cup vinegar, 1\u00bd tablespoons herbs, 1\u00bd tablespoons mustard, 1 teaspoon pepper and \u00bd teaspoon salt in a large bowl. Set aside \u2153 cup of the mixture.<\/div><\/li>
    • Add sliced squash and onion wedges to the remaining mixture in the bowl; toss to coat. Spread in a single layer on a large rimmed baking sheet. Do not wash the bowl. Roast on the lower rack until the vegetables start to brown on the undersides, about 15 minutes.<\/div><\/li>
    • Meanwhile, toss halved Brussels sprouts and broccoli with the reserved \u2153 cup oil mixture in the same bowl. Spread in a single layer, cut-sides down, on another large rimmed baking sheet.<\/div><\/li>
    • Move the squash and onions to the upper rack. Place the broccoli and Brussels sprouts on the lower rack. Continue roasting until all the vegetables are tender and browned, 15 to 20 minutes. Transfer to a platter. Sprinkle with the remaining \u215b teaspoon salt. Garnish with more vinegar and\/or herbs, if desired.<\/div><\/li><\/ul><\/div><\/div>\n
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