Ingredients
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3 tablespoons olive oil
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2 tablespoons whole-grain mustard
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1 tablespoon chopped fresh thyme
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1 tablespoon apple cider vinegar, divided
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¾ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 pound peeled cubed butternut squash (about 3 cups)
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1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
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1 pound Brussels sprouts, trimmed and halved
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8 ounces small Yukon Gold potatoes, halved
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Cooking spray
Directions
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Preheat oven to 450°F.
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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.
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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.
Variation: Lemon-Herb Sheet Pan Roasted Vegetables
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.
SERVES 10 (serving size: about 2/3 cup)
CALORIES 133; FAT 4.6g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 5g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 214mg; CALC 74mg
Variation: Orange-Tarragon Sheet Pan Roasted Vegetables
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.
SERVES 10 (serving size: about 2/3 cup)
CALORIES 133; FAT 4.5g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 6g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 210mg; CALC 62mg
Nutrition Facts (per serving)
132 | Calories |
5g | Fat |
24g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Serving Size about 2/3 cup | |
Calories 132 | |
% Daily Value * | |
Total Carbohydrate 24g | 9% |
Dietary Fiber 6g | 21% |
Total Sugars 5g | |
Protein 3g | 6% |
Total Fat 5g | 6% |
Saturated Fat 1g | 5% |
Sodium 221mg | 10% |
Calcium 59mg | 5% |
Iron 1mg | 6% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.