Sheet Pan Roasted Vegetables | Recipe Cart | Recipe Cart

Ingredients

• 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-in. pieces (about 2 1/4 cups)
• 1 pound Brussels sprouts, trimmed and halved
• 8 ounces small Yukon Gold potatoes, halved
• Cooking spray