Roasting vegetables is an easy way to prepare a delicious, flavorful side dish. To decrease sodium per serving, omit salt.
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
Preheat oven to 450°F. 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. 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. Makes 10 2/3-cup servings.
Nutrition information per serving: Calories 132, Fat 4.8 g, Sat fat 0.7 g, Mono fat 3.1 g, Polyfat 0.7 g, Cholesterol 0.0 mg, Sodium 221 mg, Carbohydrate 22 g, Fiber 6 g, Sugars 5 g, Protein 3 g
Printable recipe available at: http://www.cookinglight.com/recipes/sheet-pan-roasted-vegetables