Ingredients

The following ingredients have 10 Servings
  • 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

Instruction

  • 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.