Sheet Pan Oven Roasted Vegetables
User Reviews
5.0
159 reviews
Excellent
Sheet Pan Oven Roasted Vegetables
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Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred.
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Ingredients
- 3 Tbsp olive oil
- 2 Tbsp whole-grain dijon mustard
- 3 tsp apple cider vinegar
- 1 tsp dried thyme
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried rosemary
- 1/4 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
- Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
- In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped squash, cauliflower, brussels and potatoes, stirring to coat.
- Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.
- Serve garnished with minced parsley if desired.
Nutrition Information
Show Details
Calories
104kcal
(5%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
4g
(6%)
Sodium
237mg
(10%)
Potassium
569mg
(16%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
5165IU
(103%)
Vitamin C
72.5mg
(81%)
Calcium
61mg
(6%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Sodium | 237mg | 10% |
| Potassium | 569mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 5165IU | 103% |
| Vitamin C | 72.5mg | 81% |
| Calcium | 61mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
159 reviews
Excellent
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