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Sheet Pan Oven Roasted Vegetables

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.
Course Vegetable
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 people

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

  1. Preheat oven to 450 F. Line a baking sheet with parchment paper sprayed with cooking spray. Set aside.
  2. In a large mixing bowl, combine the oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil and whisk. Add the vegetables, stirring to coat.
  3. Spread vegetables in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, and then bake another 15 minutes.
  4. Serve garnished with minced parsley.

Recipe Notes

I substituted carrots for the squash.