LifeCare
OUR LOCATIONS
330-454-2000
OUR LOCATIONS
330-454-2000
LifeCare
330-454-2000
OUR LOCATIONS

Healthy Thanksgiving Side Dish

Sheet Pan Roasted Vegetables

Ingredients

3 tablespoons olive oil

2 tablespoons whole-grain mustard

1 tablespoon chopped fresh thyme

1 tablespoon apple cider vinegar, divided

1 tbsp. balsamic vinegar

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound peeled cubed butternut squash (about 3 cups)

6-8 carrots, peeled and sliced

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

Cooking Spray

How to Make It

Step 1 Preheat oven to 450°F.

Step 2 Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, carrots, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.

Step 3 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. Drizzle balsamic vinegar over vegetables; toss.