These roasted vegetables are super easy to make! Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred.
These roasted vegetables are made in a sheet pan, and make a perfect side dish for any healthy meal!
I don’t know about you, but I’m big on meal planning. Each week I sit down and plan out our dinners for the upcoming week, as well as what recipes I’ll be making and testing for The Chunky Chef… then I make my grocery list from there. Sounds super organized right? Totally not lol.
For some reason, I have no problem coming up with the main dishes, but I always seem to either totally forget the sides, or stick to the same old steamed green beans. Major bummer!
Usually my kiddos will only eat their veggies if they’re covered in cheese, or practically dripping with butter… but that doesn’t do anyone any good. So I’ve started roasting more and more vegetables, and they are DELICIOUS that way!
These oven roasted vegetables are loaded with amazing tangy and savory flavors. When combined with the natural sweetness from the butternut squash and cauliflower, it’s a flavor powerhouse!!
WHAT ARE THE BEST VEGETABLES FOR ROASTING?
Just about any vegetable! Here are my favorites:
- Root vegetables (potatoes, carrots, parsnips, sweet potatoes, etc)
- Broccoli, brussels sprouts, zucchini, summer squash, onions, cauliflower, bell peppers, etc.
HOW TO ROAST VEGETABLES IN THE OVEN
- Set your oven temperature fairly high. The high temperature allows for the great color and texture, without drying the vegetables out.
- Toss the vegetables with oil and spices, and use your hands to mix well. Your hands are the best tool here, so you can sort of massage the flavors into the veggies and make sure they’re completely coated.
- Use parchment or foil for easy cleanup. Natural parchment paper is my personal favorite!
- Stir the vegetables around halfway through so they can get crispy on both sides.
This roasted vegetable recipe is low in points… just 2 smart points! Those points are coming from the olive oil and potatoes 🙂
If you’d like to add a touch of extra sweetness, add a couple teaspoons of honey (although that will add to the point value). To reduce the points even further, swap out the potatoes for another zero point vegetable (like onions or broccoli).
The next time you’re looking for a great healthy side dish (like to go alongside prosciutto wrapped honey lemon shrimp or with a bowl of tomato basil soup with pesto), give these roasted vegetables a try!
HELPFUL TOOLS
- Extra large sheet pan – I use this sheet pan all the time (I have 3 of them!), and it holds up SO well and doesn’t warp in the oven!
- Natural parchment paper – unbleached and perfectly nonstick! Plus, the pre-cut sheets mean you don’t have to fight with a roll of paper!
SERVE WITH:
- Low Carb Baked Chicken Tenders
- Crunchy Baked Chicken Tenders
- French Onion Smothered Pork Chops
- Stuffed Italian Flank Steak
- Chipotle Glazed Meatloaf
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp whole-grain dijon mustard
- 3 tsp apple cider vinegar
- 1 tsp dried thyme
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried rosemary
- 1/4 tsp dried basil
- 1 lb. peeled and cubed butternut squash
- 1 lb. cauliflower florets
- 1 lb. brussels sprouts, halved
- 8 oz baby purple or yukon potatoes, halved or quartered
- minced fresh parsley, for garnish
Instructions
- Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
- In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped squash, cauliflower, brussels and potatoes, stirring to coat.
- Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.
- Serve garnished with minced parsley if desired.
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Video
Calories: 104 | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 237mg | Potassium: 569mg | Sugar: 2g | Fiber: 4g | Vitamin A: 103.3% | Vitamin C: 87.9% | Calcium: 6.1% | Iron: 11.5%
I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only. This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.
Carla Van Walsum says
Awesome recipe!!! Thnx!
GC from CT says
This recipe is the best we’ve ever tasted for roasted vegetables. Can modify it to suit your own taste with the spices and choices of vegetables, but the basic marinade is awesome. We are eating more vegetables than we have ever eaten. Simply excellent!
Irina says
I subbed out for the veggies I had on hand (mushrooms, carrots, bell peppers, yellow squash) and followed the rest of the recipe. The marinade is phenomenal! I don’t really like mustard but LOVED this recipe!
Adrienne says
Thanks for sharing this recipe. It’s our new go-to weekly meal. I use whatever is on hand, my favorite is the cauliflower and butternut squash. It keeps well and is perfect for lunches.
Sheila says
I made my own version of this tonight, using broccoli, cauliflower, brussel sprouts, and turnips, as that is what I had in my fridge. I adjusted the marinade using 1 tbs of a spicy brown mustard, rice wine vinegar, and added a little garlic and onion powder, about 1/2 tspn each. I also only cooked them 15 minutes, as I like my veggies on the crunchier side. DELICIOUS, DELICIOUS, DELICIOUS. This it marinade is EVERYTHING! My new favorite way to eat vegetables. Thanks for sharing
Leah says
I made this last night, untried, for company and I’m so glad that I did! Not only was the final result delicious, but it was all we could do not to eat the veggies raw off the sheet pan! The marinade is SO GOOD! Plus, it’s just so pretty! Thank you for this recipe, we can’t wait to make it again!
Ali Davis says
This was a hit! My husband loved it. It stayed well in Tupperware (in the fridge) for two days after.
Sarah says
great way to make veggies with a yummy kick! I used this recipe for my yellow squash and zucchini and it turned out great. definitely my new favorite way to prepare vegetables. I ended up using a dijon mustard that was not whole grain and it still turned out delicious. like other reviews said, it can be kind of tart so I plan on trying out the agave recommendation.
Lj says
This was a very delicious meal! It was like a pop of flavor in my mouth with each and every bite being so tender. This dish makes eating vegetables irresistible! Thank you for sharing it. I will add it to my list of weekly meals. I read the reviews and I did add a hint of agave syrup as well. Thank you
Mel says
This was my favorite part of our dinner! I used:
1/2 head cauliflower
1 box whole mushrooms
1/2 bag baby carrots
1/2 red onion
4-5 red potatoes
I doubled the sauce and added agave syrup to taste. Perfection!
Cindy says
These are sooo good! I’ve made them several times this past week. Such a versatile recipe. Can you use a variety of different veggies. Thank you for sharing this recipe! It’s our fav right now! 🙂
Christina says
This recipe was really good. I especially loved the Brussels sprouts. Just a note to cut the squash and potatoes into small chunks. We left ours larger (maybe 1 1/2 square inch pieces) and they weren’t quite as tender/charred as the Brussels sprouts and califlower.
Jenny says
I’ve made this twice now. It is really good. I omitted the rosemary the second time. I also added honey to round out the tartness. My dijon was not whole grain. I followed everything else. The flavor is really good without being overwhelming. Thanks!!
Esther says
Super easy & so delicious!!!!! I substituted rice wine vinegar & honey mustard.
Linda. P says
So good….my husband hates vinegar so I only used 1 TBSP, but all the other right on. Vegetables I had on hand were zucchini, onion, broccoli, cauliflower, bell pepper, and potato. (I also roasted some mushrooms). Yum. Thank you. I will use this recipe when I want roasted vegetables!
suz says
Wow! These are great!!! Used different veggies & didn’t have fresh Dijon (out of date) so I used regular mustard but they still were delish!! Thank you! will be sharing this recipe with my family (sisters, niece)!
suz
Cheryl vazquez says
I’m going to make this for Christmas dinner. There will be 10 of us, given everything else we’re having would you recommend doubling the recipe?
The Chunky Chef says
I would, just because they tend to go quickly 🙂
Tintu says
Can I use ground Dijon mustard, will it same quantity and does it change the taste if it’s not whole grain Dijon mustard
The Chunky Chef says
Yes you can use ground dijon mustard, in the same quantity.
Laura Lofgren says
I have been searching for a “go to” roasted vegetable recipe for many years. I’m happy to say “the search it over!” These were absolutely delicious. I was hesitant about the 450 degree temperature, but it was perfect and all the vegetables were tender and cooked just right. One thing I did was got a gallon plastic bag to put all the ingredients in and shake it up, allowing the mixture to coat the vegetables more evenly. Thank you for such a yummy recipe.
Kathlean J Keesler says
Thank you! Yummy.