This tangy blend of vegetables has warming fall flavors – perfect to pair with a roast!
Serving Size: 1 cup
Yield: 8 servings
- 3 teaspoons 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
- 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.
Calories – 140
Total fat – 5.5 g
Saturated fat – 1 g
Cholesterol – 0 mg
Sugars – 3 g
Protein – 3 g
Total Carbohydrates – 22 g
Dietary Fiber – 4 g
Sodium – 123 mg
Added Sugars – 0 g
For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!