Sheet Pan Roasted Vegetables
A mix of colorful root vegetables may be your star side in 2019. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small – we prefer peeling and cubing it yourself. You can get creative with this recipe by adding your own ingredients if you wish! Bonus Points if you sprinkle grated Tumeric on top of the bake! Thanks to our friends at CookingLight for sharing this delicious recipe!
Ingredients: (Servings: 10, Calories: 132, Time: 50 minutes)
- 3 tablespoons olive oil
- 2 tablespoons whole-grain mustard
- 1 tablespoon chopped fresh thyme
- 1 tablespoon apple cider vinegar, divided
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound peeled cubed butternut squash (about 3 cups)
- 1 pound parsnips, peeled and cut into 1-inch pieces (about 2 ¼ cups)
- 1 pound brussels sprouts, trimmed and halved
- 8 ounces small Yukon Gold potatoes, halved
- Cooking spray
- Preheat oven to 450°F.
- Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
- Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.
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