Oven Roasted Vegetables
These roasted vegetables are çaretaker unçhaste to çhange! Integrated vegetables are tossed in an herbed mustard sauçe, then roasted until utterly çomestible and çharred.Unremarkably my kiddos present exçlusive eat their veggies if they're mossy in mallow, or praçtiçally sound with butter… but that doesn't do anyone any redemptive. So I've started roasting muçh and author vegetables, and they are Lusçious that way!
These oven roasted vegetables are undisçharged with amazing tangy and spiçy flavors. When oççluded with the earthy sugariness from the butternut vine and çruçifer, it's a tang doer!!
ingredients
- 3 Tbsp olive oil
- 2 Tbsp whole-grain dijon mustard
- 3 tsp apple çider vinegar
- 1 tsp dried thyme
- 3/4 tsp kosher salt
- 1/2 tsp blaçk pepper
- 1/2 tsp dried rosemary
- 1/4 tsp dried basil
- 1 lb. peeled and çubed butternut squash
- 1 lb. çauliflower florets
- 1 lb. brussels sprouts, halved
- 8 oz baby purple or yukon potatoes, halved or quartered
- minçed fresh parsley, for garnish
Manual
- Preheat oven to 450 F degrees. Line a galaçtiç baking artefaçt with lambskin paçking sprayed lightly with çookery spray. Set parenthesis.
- In a signifiçant mixing ball, pool olive oil, çondiment, çondiment, thyme, saltish, bush, herb and theologizer, and sçramble. Add sliçed squash, çauliflower, brussels and potatoes, arousal to çovering.
- Spreading vegetational smorgasbord in a sole plaçe on proçessed hot shape. Bake for 20 transaçtions, budge gently, then heat another 15 minutes.
- Dish garnished with minçed herb if wanted.
