Oven Roasted Veggies
A variety of vegetables oven-roasted to perfection with a delicious mustard marinade. Easy to make and perfect for meal prep.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Diet: Low Fat
Servings: 8
- 3 tbsp olive oil
- 2 tbsp whole-grain mustard
- 3-4 garlic cloves minced or chopped
- 1 tbsp chopped fresh thyme
- 1 tbsp apple cider vinegar divided
- 1 tsp Kosher salt
- 1/2 tsp black pepper freshly ground
Vegetables:
- 1 small pumpkin or butternut squash 1 lb. or 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 if big
- 1 pound potatoes halved or quartered
Preheat the oven to 425F.
In a small bowl whisk all sauce ingredients and set aside.
Prep all the veggies for roasting and place them in a large baking tray lined with parchment paper.
Drizzle with the mustard sauce and toss to evenly coat.
Bake for 30 minutes, stirring halfway. When ready, the veggies should be tender with a slight crunch and golden brown on the sides.
Garnish with fresh thyme as soon as they get out of the oven.
- serving size, one cup
- Leave plenty of space between vegetables on the baking sheet. It's better to divide it into two trays than squeeze it all on one.
- Try to cut all vegetables into even sizes for equal cooking.
- Coat the vegetables evenly with the sauce.
- Stir halfway through baking but try to avoid opening the oven frequently.
- Use any of your favorite veggies
Calories: 207kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 359mg | Potassium: 1268mg | Fiber: 7g | Sugar: 9g | Vitamin A: 14946IU | Vitamin C: 86mg | Calcium: 95mg | Iron: 3mg