5.0 from 159 votes
Sheet Pan Oven Roasted Vegetables
Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 10 servings
Calories: 104 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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
% 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.