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