Roasted Veggie Pan

roasted veggie pan

What's better than a one-pan meal and little clean up? Use this recipe as a go-to during busy work days.


  • 1 (15oz) can of Cannellini/White Kidney Beans, drained & rinsed
  • 1 cup butternut squash, peeled & chopped
  • 2 red peppers, roughly chopped
  • 1 small sweet potato, skin on, chopped
  • 1 red onion, chopped
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • Spices to taste: thyme, oregano, paprika, pepper, garlic powder


  1. Preheat oven to 400°F.
  2. Drain & rinse the cannellini beans. Rinse all the vegetables under cool water and pat dry.
  3. Peel and chop the butternut squash into 2-inch pieces. Chop the peppers, onion, and sweet potato into 2-inch pieces.
  4. Add the chopped veggies and beans into a large mixing bowl, with 2 tablespoons of olive oil and spices of choice to the bowl. Mix everything to combine.
  5. On a large baking sheet, distribute the veggie mixture evenly. Bake for 30-35 minutes, tossing halfway to ensure even cooking.
  6. Roast until the potatoes and squash are golden brown or crisped to your liking.

Serves as a complete meal for 2 or a side dish for 4

Serving Information

Serves 4

Nutrition Information

Per serving: 

Calories: 246
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 271g
Total Carbohydrate: 40.1g
Dietary fiber: 8.6g
Total sugars: 12.1g
Protein: 8.3g