Diva Tasting: Sheet Pan Roasted Vegetables…

Sheet Pan Roasted Vegetables

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

Directions

Step 1 Preheat oven to 450°F.

Step 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.

Step 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.

Step 4 Variation: Lemon-Herb Sheet Pan Roasted Vegetables 

Step 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.

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)

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