Sheet Pan Oven Roasted Vegetables

 

Ingredients

• ▢3 Tbsp olive oil
• ▢2 Tbsp whole-grain dijon mustard
• ▢3 tsp apple cider vinegar
• ▢1 tsp dried thyme
• ▢3/4 tsp kosher salt
• ▢1/2 tsp black pepper
• ▢1/2 tsp dried rosemary
• ▢1/4 tsp dried basil
• ▢1 lb. peeled and cubed butternut squash
• ▢1 lb. cauliflower florets
• ▢1 lb. brussels sprouts, halved
• ▢8 oz baby purple or yukon potatoes, halved or quartered
• ▢minced fresh parsley, for garnish

Instructions

• Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
• In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped squash, cauliflower, brussels and potatoes, stirring to coat.
  
• Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.
  
• Serve garnished with minced parsley if desired.
  
  

(Source: https://www.thechunkychef.com/sheet-pan-oven-roasted-vegetables/)