Sheet Pan Roasted Vegetables | Recipe Cart
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
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
- Baking sheet
- Aluminum foil
- Cooking spray
- Whisk
- Mixing bowl
- Spatula
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Microplane
- Peeler
- Garlic press
- Citrus press
- Kitchen towel
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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