Sheet Pan Roasted Vegetables | Recipe Cart
Sheet Pan Roasted Vegetables with Butternut Squash, Parsnips, and Brussels Sprouts, flavored with mustard and thyme. Perfect for a quick, healthy meal in 50 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Oven
- Whisk
- Mixing bowl
- Baking sheet
- Aluminum foil
- Cooking spray
- Spatula
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Peeler
- Microplane
- Citrus press
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
More Like This
Sheet Pan Roasted Vegetables | Recipe Cart
getrecipecart.com
Sheet Pan Oven Roasted Vegetables | Recipe Cart
getrecipecart.com
Sheet Pan Roasted Vegetables
gigactic.com
Sheet Pan Veggie Roast
easyhomemeals.com
Sheet Pan Roasted Vegetables | Foodtalk
foodtalkdaily.com
Sheet Pan Roasted Veggies Recipe | Valerie Bertinelli
foodnetwork.com
Roasted Vegetables | Recipe Cart
getrecipecart.com
Sheet Pan Roasted Chicken and Vegetables - Culinary Medicine Home
mds.culinarymedicine.org