Sheet Pan Roasted Vegetables

Source: Cooking Light

Serves 10


  • 3 tablespoons olive oil
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon apple cider vinegar, divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 lb peeled cubed butternut squash (about 3 cups)
  • 1 lb parsnips, peeled and cut into 1-inch pieces (about 2 ¼ cups)
  • 1 lb Brussel sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • Cooking spray


  1. Preheat oven to 450 F.
  2. Combine oil, mustard, thyme, vinegar, salt, and pepper in a bowl, stirring with a whisk.
  3. Combine butternut squash, parsnips, Brussel sprouts, and potatoes in a large bowl.
  4. Add mustard mixture to squash mixture; toss to coat.
  5. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray.
  6. Bake for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes.
  7. Remove pan from oven and drizzle with remaining 1 teaspoon vinegar; toss.

Nutrition Information

Calories: 133; Total Fat: 4.6g (Saturated Fat: 0.7g); Sodium: 214mg; Cholesterol: 0mg;

Total Carbohydrate: 23g; Dietary Fiber: 6g; Sugar: 5g; Protein: 3g.