Ingredients:
- 3 tablespoons of olive oil
- 2 tablespoons of whole-grain Dijon mustard
- 3 teaspoon of apple cider vinegar
- 1 teaspoon of dried thyme
- 3/4 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried rosemary
- 1/4 teaspoon of dried basil
- any combination of the following:
- 1 pound of peeled and cubed butternut squash
- 1 pound of mushroom caps
- 1 pound of cauliflower florets
- 1 pound of zucchini cut into chunks
- 1 pound of brussels sprouts, halved
- 8 ounces of baby purple, red or Yukon potatoes, halved or quartered
Directions:
- Preheat the oven to 450 degrees.
- Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
- In a large mixing bowl, combine the olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk.
- Add the veggies and potatoes, stirring to coat.
- Then spread the vegetable mixture in a single layer on a prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.
