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Colorful Roasted Sheet-Pan Vegetables
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
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