Roasted Vegetables




  • 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

  • any combination of the following:

  • 1 lb. peeled and cubed butternut squash

  • 1 lb. mushroom caps

  • 1 lb. cauliflower florets

  • 1 lb. zucchini cut into chunks

  • 1 lb. brussels sprouts, halved

  • 8 oz baby purple, red or yukon potatoes, halved or quartered


Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.

  1. In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add the veggies and potatoes, stirring to coat.

  2. Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.

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