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Sheet Pan Roasted Vegetables

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Active time 15 mins
Total time 50 mins
Yield

Serves 10 (serving size: about 2/3 cup)

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon apple cider vinegar, divided
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3 cups)
  • 1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • Cooking spray

Nutrition Information

  • calories 132
  • fat 4.8 g
  • satfat 0.7 g
  • monofat 3.1 g
  • polyfat 0.7 g
  • protein 3 g
  • carbohydrate 22 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 221 mg
  • calcium 59 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 450°F.

  2. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.

  3. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.

  4. Variation: Lemon-Herb Sheet Pan Roasted Vegetables 

  5. Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and 1/2 thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, 1/3 cup chopped fresh chives, 1/4 cup chopped fresh dill, 1/2 teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss.

  6. SERVES 10 (serving size: about 2/3 cup)

  7. CALORIES 133; FAT 6g (sat 7g, mono 1g, poly 7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 5g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 214mg; CALC 74mg

  8. Variation: Orange-Tarragon Sheet Pan Roasted Vegetables 

  9. Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss.

  10. SERVES 10 (serving size: about 2/3 cup)

  11. CALORIES 133; FAT 5g (sat 7g, mono 1g, poly 7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 6g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 210mg; CALC 62mg