Sheet Pan Roasted Vegetables
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  • 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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