This tangy blend of roasted vegetables has warming fall flavors — perfect to pair with a roast!
Serving size: 1 cup
Yield: 8 servings
- 3 tablespoons olive oil
- 1 tablespoon whole-grain mustard
- ½ tablespoon chopped fresh thyme
- 3 tablespoons apple cider vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2.5 cups butternut squash, peeled and cubed into 1-inch pieces
- 2 cups parsnips (about 2 medium-sized), peeled and cut into 1-inch pieces
- 2 cups Brussels sprouts (about ½ pound), trimmed and halved
- 3 cups Yukon Gold potatoes (about 2 potatoes), cubed into 1-inch pieces
- Cooking spray
- Preheat oven to 450°F.
- Combine olive oil, mustard, thyme, apple cider vinegar, salt, and pepper in a bowl, stir with a whisk.
- Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
- 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 fork-tender, stirring gently with a spatula after 25 minutes.
Nutrition Information / Amount per serving:
- Calories 140
- Protein 3 g
- Total fat 5.5 g
- Total Carbohydrates 22 g
- Saturated fat 1 g
- Dietary Fiber 4 g
- Cholesterol 0 mg
- Sodium 123 mg
- Sugars 3 g
- Added Sugars 0 g
Check out the Kendall Reagan Nutrition Center website for more recipes at https://www.chhs.colostate.edu/krnc/. CSU employees receive 50% off nutrition counseling services thanks to Commitment to Campus.