Balsamic Herb Sheet Pan Roasted Vegetables

Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.

Ingredients

• 3 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• ½ teaspoon garlic powder
• 1 teaspoon fresh thyme (or sub ½ teaspoon dried thyme)
• 1 teaspoon fresh chopped rosemary (or sub ½ teaspoon dried rosemary)
• Freshly ground salt and pepper
• 3 cups cubed butternut squash
• 8 ounces brussels sprouts, cut in half and outer yellow leaves removed
• 4-5 medium carrots, halved and cut into 2 inch chunks
• ½ large red onion, cut into large wedges or chunks