I stole this recipe for Sheet Pan Oven Roasted Vegetables from thechunkychef.com. This tasty vegetable recipe gets its flavor from the seasoning on the vegetables. Olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil are whisked together. Then cauliflower, carrots, potatoes and Brussels sprouts are coated with the seasoning mixture. Next the vegetables are placed on a baking sheet. The vegetables are baked for thirty minutes and served with parsley. This recipe is another delicious way to eat vegetables, even Brussels sprouts.
The ingredients for this recipe are: 3 tbsp olive oil, 2 tbsp whole grain Dijon mustard, 3 tsp apple cider vinegar, 1 tsp dried thyme, ¾ tsp salt, ½ tsp black pepper, ½ tsp dried rosemary, ¼ tsp dried basil, 1 lb peeled and cubed butternut squash, 1 lb cauliflower florets, 1 lb Brussels sprouts and 8 oz baby Yukon potatoes, halved or quartered
Preheat oven to 450 F. Line a baking sheet with parchment paper sprayed with cooking spray. Then in a large mixing bowl, combine the oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil.
Whisk well to combine.
Next add the squash and potatoes, toss to coat and place on baking sheet. (I use carrots instead of butternut squash.)
Then add the halved Brussels spouts and cauliflower.
Spread the Brussels sprouts and cauliflower on prepared baking sheet. Bake for 20 minutes, stir gently, and then bake for another 15 minutes.
Repeat with the carrots and potatoes, adding a few extra minutes if needed.
Toss the vegetables together and serve garnished with minced parsley.
If you liked this recipe for Sheet Pan Oven Roasted Vegetables you can try other roasted vegetable recipes like Roasted Carrots and Potatoes, Oven Roasted Corn on the Cob, Roasted Panko Parmesan Broccoli, Italian Oven Roasted Vegetables or Parmesan Roasted Zucchini.
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
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp dried rosemary
- ¼ 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
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Preheat oven to 450 F. Line a baking sheet with parchment paper sprayed with cooking spray. Set aside.
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In a large mixing bowl, combine the oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil and whisk. Add the vegetables, stirring to coat.
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Spread vegetables in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, and then bake another 15 minutes.
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Serve garnished with minced parsley.
Recipe Notes
I substituted carrots for the squash.