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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Roasted Sheet Pan Vegetables Recipe

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This recipe for Roasted Sheet Pan Vegetables is from Sundial's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
Preheat oven to 450°F.

Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk.

Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl.

Add mustard mixture to squash mixture; toss to coat.

Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray.

Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes.

Drizzle with remaining 1 teaspoon vinegar; toss.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr.

 

 

 

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