Sheet Pan Roasted Vegetables | Recipe Cart | Recipe Cart

Name: Sheet Pan Roasted Vegetables | Recipe Cart | Recipe Cart
Total time: 50 min
Ingredients: 3 tablespoons olive oil; 2 tablespoons whole-grain mustard; 1 tablespoon chopped fresh thyme; 1 tablespoon apple cider vinegar, divided; 3/4 teaspoon kosher salt; 1/2 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

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A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer pee

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Ingredients

3 tablespoons olive oil
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh thyme
1 tablespoon apple cider vinegar, divided
3/4 teaspoon kosher salt
1/2 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

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