Oven Roasted Veggies
A variety of vegetables oven-roasted to perfection with a delicious mustard marinade. Easy to make and perfect for meal prep.
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Nutrition
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